Trader Joes Hot And Sweet Jalapenos Recipe

This sticky, spicy Trader Joes Hot And Sweet Jalapenos Recipe is made with fresh peppers, apple cider vinegar, and sugar, ready in 30 minutes. The bubbling syrup slowly transforms the bright green pepper rings into deeply glossy, wrinkled jewels. I love keeping a jar of these in the fridge to instantly upgrade my sandwiches and cheese boards.

What Makes This Version Different

I used to buy multiple jars of these peppers every time I visited the store because we went through them so fast. Figuring out the exact ratio of vinegar to sugar was tricky at first.

I learned that boiling the jalapenos for too long makes them mushy instead of pleasantly chewy. Letting the syrup reduce on its own creates that signature sticky glaze without ruining the pepper texture.

Trader Joes Hot And Sweet Jalapenos Recipe Ingredients

• 1 lb fresh jalapenos
• 1 cup apple cider vinegar
• 2 cups granulated sugar
• 1/2 tsp garlic powder
• 1/2 tsp celery seed
• 1/2 tsp mustard seed
• 1/4 tsp ground turmeric

How To Make Trader Joes Hot And Sweet Jalapenos Recipe

1. Slice The Peppers: Wash and slice the jalapenos into 1/4-inch rounds. Leave the seeds in for extra heat or remove them for a milder batch.
2. Boil The Brine: In a large pot, combine the apple cider vinegar, sugar, garlic powder, celery seed, mustard seed, and turmeric. Bring to a rolling boil over medium-high heat, stirring until the sugar dissolves.
3. Simmer The Jalapenos: Add the sliced jalapenos to the boiling syrup. Reduce the heat to medium and simmer for exactly 4 minutes until the peppers soften slightly and darken in color.
4. Transfer The Peppers: Using a slotted spoon, carefully remove the jalapenos and pack them tightly into clean glass jars, leaving the syrup in the pot.
5. Reduce The Syrup: Boil the remaining syrup for another 6 minutes until it reduces and thickens into a glaze.
6. Fill And Cool: Pour the hot syrup over the jalapenos in the jars. Let them cool completely at room temperature before sealing.

Recipe Tips

• Wear gloves: The oils from the jalapenos will burn your skin and eyes, so always wear gloves while slicing.
• Wait a week: While you can eat them right away, the flavor deeply intensifies and mellows if you let them sit in the fridge for a week.
• Ventilate your kitchen: Boiling vinegar and chili peppers creates spicy fumes, so turn on your extractor fan and open a window.

What To Serve With Hot And Sweet Jalapenos

These candied peppers are incredible spooned over a block of cream cheese and served with sturdy crackers. They also add the perfect sweet heat to smash burgers, pulled pork sandwiches, and homemade pizza.

How To Store

Store the cooled jars in the refrigerator for up to 3 months. If you want them to last longer, you can process the jars in a boiling water bath for 10 minutes to make them shelf-stable.

FAQs

• Can I use different peppers? Yes, you can mix in some serrano peppers for extra heat or bell peppers to dilute the spice.
• Why did my syrup harden in the fridge? If you boil the syrup for too long, the sugar can crystalize or harden when cold. Just microwave the jar for 15 seconds to soften it.
• What can I do with leftover syrup? Do not throw it away. The spicy, sweet syrup is fantastic brushed onto grilled chicken or whisked into salad dressings.

Nutrition

• Calories: 105 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 5mg
• Total Carbohydrate: 26g
• Protein: 0g

Try More Recipes:

• Pan Trader Joe’s Nachos Recipe
• Trader Joe’s Philly Cheese Steak Recipe
• Trader Joes Salad Kit Recipe

Trader Joes Hot And Sweet Jalapenos Recipe

Recipe by Nate Collins

Servings

16

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Try this Trader Joes Hot And Sweet Jalapenos Recipe to make sticky, spicy candied peppers at home. Using fresh jalapenos, apple cider vinegar, and simple spices, this 30-minute copycat is an easy way to upgrade your next cheese board.

Ingredients

• 1 lb fresh jalapenos

• 1 cup apple cider vinegar

• 2 cups granulated sugar

• 1/2 tsp garlic powder

• 1/2 tsp celery seed

• 1/2 tsp mustard seed

• 1/4 tsp ground turmeric

Directions

• 1. Slice The Peppers: Wash and slice the jalapenos into 1/4-inch rounds. Leave the seeds in for extra heat or remove them for a milder batch.
• 2. Boil The Brine: In a large pot, combine the apple cider vinegar, sugar, garlic powder, celery seed, mustard seed, and turmeric. Bring to a rolling boil over medium-high heat, stirring until the sugar dissolves.
• 3. Simmer The Jalapenos: Add the sliced jalapenos to the boiling syrup. Reduce the heat to medium and simmer for exactly 4 minutes until the peppers soften slightly and darken in color.
• 4. Transfer The Peppers: Using a slotted spoon, carefully remove the jalapenos and pack them tightly into clean glass jars, leaving the syrup in the pot.
• 5. Reduce The Syrup: Boil the remaining syrup for another 6 minutes until it reduces and thickens into a glaze.
• 6. Fill And Cool: Pour the hot syrup over the jalapenos in the jars. Let them cool completely at room temperature before sealing.