Candied Jalapenos

Not only for salsas or roasted and stuffed with cheese, jalapenos can also be used for purposes of a sweet nature.

Washed and dried, stemmed, seeded with the inner white membrane removed, I like to slice the chiles into strips before dipping them into a sugar syrup. (You could also slice them).

The ratio of sugar to syrup I use is 2 cups sugar to 1 cup of water, brought to the boil and boiled for a few minutes before my little lovelies take a bath.

Once the strips are added, bring the syrup to the boil again and boil the chiles for two minutes. Remove the strips with a slotted spoon to a rack over a parchment-lined sheet pan. Cool. Repeat. Three to four times.

Drain for the last time and transfer to a clean piece of parchment to dry a bit. I just love the shapes they make. Without question their flavour is sweet, but they retain the chile's grassiness and a delicate heat.

You can roll them in sugar if you prefer, but I like them just the way they are. Delicious served with coffee after a meal, or as a garnish for flan or ice cream. Store them in a lidded container until use.

Another candied item you might like to try are hibiscus flowers. The next time you make yourself a batch of agua de jamaica, save the blossoms. Once they are almost dry, add them in batches to sugar syrup and let drain before use.

That is all.