Making these candied jalapeños is as easy as heating the sliced fresh chiles in a seasoned simple syrup and then letting them cool. Yet for such a seemingly basic recipe with so few ingredients and steps, the end product is extraordinarily versatile. The key to their versatility (and to the success of this recipe) proved to be in the balance of flavors and textures.
Ample sweetness—from 3/4 cup of sugar—helped keep the potent heat of the chiles in check. Fruity, tart cider vinegar complemented the vegetal flavor of the fresh chiles and balanced the sugar’s sweetness, and a generous amount of salt accentuated all the flavors.
