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Candied Jalapeños Spread in a jar.

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.

Prep Time 5 minutes
Cook Time 10 minutes
Servings 1 cup

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Store candied jalapeño spread in the refrigerator for four days.

Recipe Notes

Ingredient Notes

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.

Storage Tips

Refrigerate this spread after making. Store up to one week in the refrigerator. 

Please note: this recipe is not suitable for canning.