In January, my husband and I took a trip to San Antonio for our anniversary. My husband took me to a fancy dinner one night at Bohanans (definitely not in our normal price range but fantastic!). When they brought out the appetizer, we stared at it awhile trying to figure out what it was. The bottom of it looked like whipped cream cheese but we weren’t sure what the brownish things on top were.
Turns out they were Candied Jalapenos and upon trying the appetizer, we discovered it was amazing! My husband asked the waiter how it was made. He told us the chef made a simple syrup and then put the jalapenos in it and left then in a vat for 40 days, stirring every so often.
When I harvested the first (and sadly the last) jalapenos from my garden, I knew exactly what I wanted to try making. But who has 40 days for something to sit on the counter! So this is a much faster version and was still pretty awesome tasting.
- 1/2 cup sugar
- 1/2 cup water
- 4 Jalapenos sliced
- 1 block of cream cheese whipped if desired
- Put the sugar and water in a saucepan and cook on med-high heat until sugar is dissolved. Put Jalapenos in pan and cook on med-low heat about 5 minutes.
- Turn off heat and cover pan leaving on burner. Leave the Jalapenos and syrup in pan at least 8 hours, stirring every so often. (I left mine in a day and a half.)
- Let cream cheese soften a bit and whip if desired. Pour desired amount of jalapeno syrup over cream cheese and serve with crackers.
When Serving: I poured a ladle full of syrup over the cream cheese and then added more as needed.
Refrigerate any leftover cream cheese but you can continue to leave any unused syrup in the pan. Not sure how long it will keep as ours was gone in a couple days.
Hope you enjoy!!
I love how this is both sweet and still has the kick of jalapenos without being too strong. This is a great appetizer for a dinner party or a fun finger food. Or it’s great for just about any time like a Sunday afternoon spent with the hubs or while you’re writing a blog post or whenever.
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