🌮 Happy Taco Thursday, Fam! 🌮

We’re turning up the heat today with the ultimate taco topping glow-up: Candied Jalapeños from our BFFs at Chili Pepper Madness. Sweet, spicy, sticky, and straight-up addictive.

They’re flawless on tacos—but don’t stop there. Try them on eggs, burgers, or straight from the jar (no judgment).

👇 Scroll for the recipe + get ready to feel the burn.

Cheers & hot sauce,
~ thebacklabel crew 🌶️✨

Recipe By: Chili Pepper Madness
Fun Fact: Jalapeños are the OG party pepper—born in Mexico’s Veracruz region, named after Jalapa, and beloved since the Aztecs. Smoky cousin? That’d be the chipotle. 🔥

Here’s what you’ll need:
1/2 pound jalapeno peppersabout 10-12 average sized jalapenos
1 cup sugar
1/2 cup apple cider vinegar
1 teaspoon chili powder (optional)
½ teaspoon turmeric powder
½ teaspoon ground ginger

🌮 How to Make the Magic

1. Slice + Simmer:
Cut jalapeños into ¼-inch rounds. In a saucepan, mix sugar, vinegar, and spices. Bring to a quick boil, then simmer until syrupy.

2. Candy Time:
Toss in jalapeño slices, coat ‘em well, and let simmer 4 minutes until slightly darkened.

3. Jar It Up:
Transfer peppers into clean jars, pour the syrup over, seal tight, and refrigerate. They’ll taste great now—but amazingafter a week.

🫙 For Long-Term Storage

1. Prep Jars:
Boil jars and lids for 10 minutes to sterilize.

2. Fill + Seal:
Scoop candied jalapeños into jars, leaving ¼-inch space. Wipe rims clean, add lids, and tighten.

3. Hot Water Bath:
Submerge jars in boiling water for 10 minutes (add 10 more if you’re at altitude).

4. Cool + Store:
Listen for that satisfying pop (aka the seal of success). Store sealed jars in a cool, dry place for up to a year. Once opened, refrigerate and enjoy on everything. 🌶️

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