While I was busy sunning myself on the shores of Lake Michigan, the garden was busy soaking up some sun itself. We came home to an abundance of all variety of tomatoes (finally!), red cabbage and salsa peppers. I’d been waiting to get a large amount of peppers ripe all at once so I could finally make some candied hot peppers. Spicy, sweet, and addictive!
Sweet Heat Peppers2 cups hot peppers1 cup sugar1/2 cup waterslice peppers.
Add all ingredients into a small pan.Bring to a boil of high heat.Reduce heat and simmer about 20 minutes.Let cool.Store in a jar in the fridge.
Enjoy on your favorite Mexican dishes, on a sandwich, or over cream cheese for an appetizer with crackers.
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