One of The Chopping Block’s all-time best-sellers is our Jalapeno Gold. This sweet and spicy treat is as versatile as it is addictive. Nearly every day, someone dashes into the store to scoop up a jar of Jalapeno Gold before they run out of it at home!
But if you can’t make it to one of our shops, and (like me your garden is cranking out tons of late-season jalapenos) I’ve got a great recipe for easy, homemade Jalapeno Gold. The finished product can be stored in a sealed jar in your refrigerator for 1 month or canned and stored in a cool dark place for up to 12 months.
Homemade Jalapeno Gold
3 lbs fresh jalapenos sliced into ⅛-¼ inch rounds
2 cups apple cider vinegar
6 cups sugar
½ shallot, finely minced
1 teaspoon granulated garlic
Pinch of salt
Small, sterilized jars for canning, rings and lids (I am giving these as gifts for the holidays so used 12 4-oz jelly jars but you can use ½ pint jars as well. This recipe should yield 4-6 ½ pints).
Large pot of boiling water
Sterilized tongs, chopsticks and measuring cup with spout
Clean towel or paper towels
1. Bring 2 cups of apple cider vinegar, 6 cups of sugar 1 tsp granulated garlic and a pinch of salt to a boil in a large pot.
2. While waiting for syrup to heat, mince half a shallot.
3. Using a mandolin, slicer blade on a food processor or very sharp knife, slice jalapenos into ⅛-¼ inch slices. (I highly recommend wearing gloves and using something like a mandolin rather than a knife in order to get even slices. I did not wear gloves and my hands were still burning a day later!)
4. When syrup comes to a boil, add shallots and jalapenos all at once. Turn down to a simmer and simmer for exactly 4 minutes.
5. After 4 minutes, turn of heat and remove jalapenos from syrup using a slotted spoon.
6. Turn the heat up and bring syrup to a hard boil for 8 minutes or until slightly thickened (In the spirit of full disclosure, my syrup could have been a little thicker. You want it to look like a thin honey.)
7. While waiting for syrup to thicken, use sterilized tongs to distribute jalapenos evenly between jars. You’ll notice I snuck habaneros into those jars on the right!
8. Carefully transfer syrup into a spouted measuring cup. Pour syrup into jars filling to within ¼ inch of rim. Use chopsticks to arrange jalapenos and make sure all air bubble are out of the jars.
9. Wipe rims clean, affix lids and screw tops on. Process in boiling water for 10 minutes.
10. Carefully transfer to a towel to cool. When you hear the lids “pop,” jars are successfully sealed. Store in a cool dry place for a least a week for the flavors to mellow or just dig into them right away!
Jalapeno Gold can be poured on top of cream cheese for a quick dip with chips or crackers, used as a delicious glaze for meats or veggies or mixed into cornbread or biscuits for some added sweet heat.
And... if you don’t feel like tackling this at home, swing by our Lincoln Square or Merchandise Mart locations and pick up a jar (or two).
For more tested recipes for canning, download our Preserving Food guide which covers how to can, pickle and ferment at home.