This recipe takes me waaay back (to you know, like 2005) when I was desperately trying to get on Next Food Network Star Season 2. I wanted to be unique, I wanted to be different, and I wanted to do something that would make me stand out. So I made:
Yep, that’s right. I candied jalapenoes. As one of my friends put it, “who woulda thunk it?”
But if you follow my thought process it makes sense. The fruit of the chili (its green minus the seeds and seed pods) has a light, subtle, and in some cases, sweet flavor. The problem is you’ve probably never tasted it since the heat rushes in and drowns out the other flavors.
The key, then, to making the dish work is to remove the seeds and the seed pods so that the fruit can be enjoyed. I had a video I shot once on how to do it, but I can’t find it. Alton Brown also does it on one his shows, but I’ll do my best to tell you how.