Ingredients: 

• 2lbs fresh japeleno peppers tops discarded and sliced 1/8-1/4” pieces.

• 2 C ACV

• 2 C granulated sugar

• 1 C brown sugar

• 1 TBSP chopped garlic

• 1 tsp each: turmeric, red pepper flakes, and Tajin

Makes 3 Cups

Directions:

1. Bring all ingredients (except sliced peppers) to a boil over medium high heat. Reduce heat and simmer 5 minutes, stirring frequently. 

2. Increase heat to med-high and add sliced peppers. Stir to coat all peppers and return to boil. Once boiling reduce heat to med-low and cook 5 minutes, stirring frequently. Turn off heat and allow to cool in pot.

3. Once cool spoon into a jar, seal and refrigerate. 

4. Peppers are ready to eat at this point, however the heat will mellow and flavors improve after a few days in the fridge. 
   Note: If you have more sauce in the pan then you need to cover the peppers when jarred. Save it!! Put it in a separate jar in the fridge and use it in a margarita, use as a marinade, stir a bit into in tuna, macaroni or potato salad or use it as a base for bbq sauce.
   Note: They will last at least a couple months refrigerated….if they aren’t gobbled up sooner!
   Easy appetizer: 1 8oz. block of cream cheese plated and topped with candied peppers spooned over. Optional: Spread 1/4 C fruit preserves over cream cheese before topping with candied peppers. Serve with crackers.
   Add to burgers, sandwiches, salads and more!