Preparation time
0min
Total time
0min
Portion
2
jar(s)
Level
easy
Ingredients
Cowboy Jalapeño Candy
- 680 g fresh jalapeño chillies, Sliced into 3-5mm rounds
- 140 g apple cider vinegar
- 100 g white vinegar
- 660 g sugar
- 1 level teaspoons Garlic powder
- 1/4 level teaspoons ground turmeric
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Prep Jalapeños:
Wearing gloves, slice the jalapeños and set aside - Make the Syrup:
Add vinegar, sugar, garlic powder, turmeric, and celery seed to the mixing bowl.
Heat for 5 minutes | 100°C | speed 2 (or until sugar is dissolved and mixture is just bubbling). - Add Jalapeños:
Insert the butterfly whisk (if using large volume) or just keep reverse enabled.
Add sliced jalapeños to the bowl.
Cook for 5 minutes | 100°C | reverse | speed soft. - Transfer to Jars:
Using a slotted spoon, transfer the jalapeños to sterilized jars. - Reduce Syrup:
Cook remaining syrup for 8 minutes | Varoma | speed 2 with the measuring cup off and basket on lid to allow it to reduce slightly. - Pour Over Jalapeños:
Carefully pour hot syrup over jalapeños in jars until covered.
Seal with lids, let cool to room temp, then refrigerate.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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