Jalapeno syrup and Cream Cheese Stuffed Peppers
This Jalapeno Syrup has become a favorite of our family and friends with whom we’ve shared it. I heard this treat described by Lynne Rosetto Kasper on The Splendid Table radio program. She didn’t give exact amounts so I’ve worked with the ingredients a bit and come up with a recipe we love.
15-20 jalapenos, sliced in half lengthwise and seeded, then chopped
3 cups brown sugar
¾ - 1 cup cider vinegar (I’ve also done it with Balsamic vinegar – we like it both ways)
Put all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer til thickened. Strain out jalapenos and voila! You have a delightfully spicy, sweet, tart syrup that livens up just about anything. We love it over rice and beans, curry, and cream cheese stuffed peppers. Our friend, Josiah, uses it on his school lunch sandwiches! And I’ve even tried it over vanilla ice cream. Different and interesting.
The other recipe of the weekend – Cream Cheese Stuffed Peppers – is one that I got from my sister, Anne. Her husband, Rusty, makes these and I adapted his recipe using the syrup above.
Slice lengthwise and remove seeds and membranes from jalapenos or any other spicy peppers. I usually do 20 or so at a time and I really like to use my Hungarian wax peppers. Spread cream cheese (we use fat free) in the sliced peppers. Place in baking dish and drizzle jalapeno syrup over the peppers. Bake at 400 for about 10 minutes. Mmmmmmm!