This easy to make spread was inspired by the flavor candied jalapeños. Simply saute some jalapeños with scallions and garlic. Let cool add some apple cider vinegar and stir into peach jam. Serve over cream cheese or brie. Also great on sandwiches or brushed on chicken before baking.
How to Make Candied Jalapeño Spread
- Seed and Dice Jalapeños. The most important step here is to wear gloves when working with jalapeños. I like to remove the rib (white part in the center of the pepper) and save the seeds. The seeds contain heat. So I stir them into the spread. Using the seeds is optional.
- Cook the Jalapeños with Scallions and Garlic. Sauté the diced jalapeños in a little oil until almost soft. Cooking jalapeños can make your eyes water and might make you cough. Run a fan or open a window while cooking.
- Cool the Mixture. After cooking the peppers, onions, and garlic, allow it to cool for about 10 minutes. This step is important. If you stir the hot mixture into jam, the peach jam can melt and get watery.
- Stir into Peach Jam. Magic happens when you stir this mixture into peach jam. You don’t really taste the peach. Instead, it transforms the jalapeños into a candied jalapeño-like spread. (I don’t call this jam because we’re adding peppers to pre-made jam and this spread can not be canned.)
How to Enjoy Candied Jalapeño Spread
- Use as a Cheese Topping. Soften a block of cream cheese or bake a round of brie. Then spoon the spread over the cheese. (If you love cheese and fruit, try my cranberry cream cheese spread.)
- Add to Sandwiches. A little of this spread on a turkey or ham sandwich is delicious.
- Drizzle on Pizza. If you love hot honey, you’ll love this spread drizzled on pizza. Simply warm it, either in the microwave or in a small pot on the stove, and drizzle over a piece of pizza.
- Add to Wings or Baked Chicken. If you’re making hot wings or are looking for something different for baked chicken, use this. You can either brush it onto baked chicken or brush it on before baking. If added before baking, it gets thick and sticky. (and wonderful!)
Candied Jalapeno Spread
This easy to make spread was inspired by the flavor candied jalapeños. Simply sauté some jalapeños with scallions. Let cool add some apple cider vinegar and stir into peach jam. Serve over cream cheese or brie. Also great on sandwiches or brushed on chicken before baking.
- 4 small jalapeño peppers
- 1 teaspoon olive oil
- 4 medium scallions, sliced into thin pieces, white part only
- 2 tablespoons apple cider vinegar
- 1 cup (about 13 ounces) peach preserves or jam
Prepare the Jalapeños. Wearing gloves, remove the stems from the peppers and slice the jalapeños in half lengthwise.
Dice the jalapeños into small pieces. For a hot spread, cut the entire pepper, including the seeds. For less heat, remove the seeds and membrane and then dice.
Make the Spread. Heat the oil in a medium frying pan. Add the peppers. Cook until bright green and tender, about two minutes. Run a fan or open a window while cooking jalapeños. Cooking these peppers can cause your eyes to water or some coughing.
Add the scallions and cook until the scallions are soft, about two minutes. Transfer the mixture to a medium bowl and allow to coo for about 10 minutes.
Add the vinegar and stir to coat the peppers. Stir in the peach preserves and mix to combine. This spread can be enjoyed right away but tastes best after 24 hours. Refrigerate the spread after making.
Store candied jalapeño spread in the refrigerator for four days.
Jalapeños: Use fresh, firm jalapeños. Don’t use pickled jalapeños in this recipe. Wear gloves while cutting the peppers to prevent your fingers from burning. For a hot spread, dice the entire pepper, including the seeds. For a milder spread, remove the seeds and membrane.
Scallions. Wash scallions before using. Trim off the root end and then slice into thin pieces. Use only the white part of the scallion.
Apple Cider Vinegar. The apple cider vinegar enhances the flavor of the jalapeños and tames the sweetness. You can replace it with white vinegar. Don’t use red whine or balsamic vinegar in this recipe.
Peach Preserves/Jam. For the best flavor and texture, use peach preserves or jam. Peach jelly may be used but the texture of the spread will be thinner. If you can’t find peach preserves, use orange marmalade.
Refrigerate this spread after making. Store up to one week in the refrigerator.
Please note: this recipe is not suitable for canning.