If you like hot pepper, try this simple recipe. It is an addictive and unusual treat.
In this recipe, I used serrano peppers because they were the best looking ones, but good with jalapenos and even with deadly habaneros. I have seen few versions of this using turmeric, ginger, celery seeds etc, you won't need nor notice any of these unless you put significant amount of them. If you must add anything, I would suggest using bourbon, maple syrup, cooked bacon, vanilla, peanut butter etc to the "finished product".
I like them best with nachos or part of a cheese plate, but can be used as snack/appetizers.
Ingredients
1 pound serrano or jalapeno peppers
1 cup apple cider vinegar
2 cups sugar
1/4 teaspoon salt
Instructions
Discard the stems and cut the peppers into 1/4 inch slices. Since serranos are slimmer than jalapenos I sliced them bit more diagonal to get more surface area.
In a saucepan bring vinegar, sugar and salt into a boil , then reduce the heat to a low simmer for 5 to 10 minutes until it gets bit thicker.
Turn the heat up and add the peppers, make sure all coated with the syrup. Bring it to a boil and cook for 5 minutes. Keep watching the syrup if it starts bubbling up, remove from the heat and put it back.
Use a slotted spoon to transfer the peppers to a jar/jars. Boil and reduce the syrup for another 5 minutes. Let it cool a bit and pour over the peppers.
Let them cool until next day, the syrup will get thicker and the hotness will mellow down a bit.
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