Mark's Sweet & Spicy Honey Jalapeño Glaze
Want to spice up your Salmon, give your smoked meats a little kicker with a sweet side? Try brushing a bit of this on your protein of choice. Careful, as a little bit goes a long, long way :) but I promise you it is nothing short of addictive.
Approximately 6 Medium Sized Jalapeño Peppers
1 Cup Sugar
1 Cup Brown Sugar
1 Tbsp Organic Honey
1/2 Cup Unfiltered Apple Cider Vinegar
1/2 Cup Organic Vinegar
1/2 Tsp Kosher Salt
Slice all jalapeños, remove centers and seeds from 5 of the 6 (the slices from 1 pepper retain all membranes and seeds), reserve in another container if you want to add to give the glaze a bit more kick. Using 1 entire pepper out of the 6 while de-seeding the others gives the glaze an appropriate kick when using store bought peppers, take care when using home grown as in my experience they can be hotter.
Combine the sugars, salt, sliced peppers and vinegars in a sauce pan and heat over medium heat, stirring almost constantly until the mixture begins to boil. I let the mixture boil for a couple of minutes then reduce heat and simmer for approximately 5 minutes.
When you reduce the mixture to a simmer, add the Tbsp of Honey and still in well. Following the simmer, remove the mixture from the heat, cover and let cool until safe to handle. When cool enough strain the mixture through a strainer and remove all jalapeño slices to a place covered with paper towels. Use a fork to spread the slices evenly for cooling and drying. They turn into a wonderful bonus from this preparation, nice little candied jalapeño slices.
I retain the mixture in a sterilized squirt bottle or empty and sterilized jalapeño jar in the refrigerator and spread or squirt on burgers, chicken, salmon, or other meats as desired.
Can't get enough of this stuff. Looking forward to trying a similar preparation with habanero peppers soon. Will optimistically, but carefully see how that turns out. {Quick Update - the same preparation using fresh Habanero Peppers is excellent as well. The only modification I made other than substituting Habanero Peppers for the Jalapeños was to use only white sugar and white vinegar, very sweet and very spicy.....great on Salmon}
Want to spice up your Salmon, give your smoked meats a little kicker with a sweet side? Try brushing a bit of this on your protein of choice. Careful, as a little bit goes a long, long way :) but I promise you it is nothing short of addictive.
Approximately 6 Medium Sized Jalapeño Peppers
1 Cup Sugar
1 Cup Brown Sugar
1 Tbsp Organic Honey
1/2 Cup Unfiltered Apple Cider Vinegar
1/2 Cup Organic Vinegar
1/2 Tsp Kosher Salt
Slice all jalapeños, remove centers and seeds from 5 of the 6 (the slices from 1 pepper retain all membranes and seeds), reserve in another container if you want to add to give the glaze a bit more kick. Using 1 entire pepper out of the 6 while de-seeding the others gives the glaze an appropriate kick when using store bought peppers, take care when using home grown as in my experience they can be hotter.
Combine the sugars, salt, sliced peppers and vinegars in a sauce pan and heat over medium heat, stirring almost constantly until the mixture begins to boil. I let the mixture boil for a couple of minutes then reduce heat and simmer for approximately 5 minutes.
When you reduce the mixture to a simmer, add the Tbsp of Honey and still in well. Following the simmer, remove the mixture from the heat, cover and let cool until safe to handle. When cool enough strain the mixture through a strainer and remove all jalapeño slices to a place covered with paper towels. Use a fork to spread the slices evenly for cooling and drying. They turn into a wonderful bonus from this preparation, nice little candied jalapeño slices.
I retain the mixture in a sterilized squirt bottle or empty and sterilized jalapeño jar in the refrigerator and spread or squirt on burgers, chicken, salmon, or other meats as desired.
Can't get enough of this stuff. Looking forward to trying a similar preparation with habanero peppers soon. Will optimistically, but carefully see how that turns out. {Quick Update - the same preparation using fresh Habanero Peppers is excellent as well. The only modification I made other than substituting Habanero Peppers for the Jalapeños was to use only white sugar and white vinegar, very sweet and very spicy.....great on Salmon}
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