I came up with this a number of years ago because I like the flavor of jalapeño peppers, I just don't care for the spice. I'm more suited for the mild Hatch peppers which are just now coming into season. The hatch peppers are an anaheim pepper grown in the Santa Rosa Valley of New Mexico. More on that later.
Take a jar (your choice of size and brand) of sliced jalapeño peppers. Drain the liquid save if for other uses/recipes)..
Add 1/4 cup agave nectar to coat jalapeños and let is sit in the refrigerator for a day. Thennnnn ... add brown sugar (and more brown sugar) to fill up the jar. Agitate it lightly once or twice a day. This will make the peppers sweet and the sugar will liquify and you can use it in recipes.
I use the liquified brown sugar when making margaritas with freshly squeezed lime juice. Makes it sweet and tangy.
Use the chopped jalapeños on top of cream cheese (or blend it into softened cream cheese as a spread/dip).
If you get a larger container, make the sweetened jalapeños, but also mix in some chopped dried cranberries, raisins, a jar of maraschino cherries, and some chopped, toasted pecans (or buy some trail mix and blend in).
Enjoy!
PixPlatesPlaces Margarita Recipe #1 ...
1 ounce freshly squeezed lime juice
1 ounce orange liqueur (like triple sec, Curacao, Cointreau, orangecello, or Grand Marnier)
2 ounces 100% agave tequila (in Texas, chose Houston-based Agavales as a value brand, or Stafford's Izkali Blanco as a premium)
1 tablespoon jalapeño sugar
Mix above ingredients. Pour over crushed ice (salted rim optional). Salúd!
PixPlatesPlaces Margarita Recipe #2 ...
1 ounce freshly squeezed lime juice
1 ounce 100% premium agave tequila (in Texas, chose Houston-based Izkali Reposado or Añjeo)
1 tablespoon amber agave nectar
Mix, then pour over crushed ice. Shake. Strain into glass (don't sale the rim!). Enjoy!
