Candied Jalapeño Mayo Recipe | Tasting Table
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
1 cups
Ingredients
  • ½ cup granulated sugar
  • ½ cup water
  • 2 medium jalapeños, stemmed and cut into ¼-inch rounds
  • 2 medium Fresnos, stemmed and cut into ¼-inch rounds
  • 1 cup mayonnaise
  • Kosher salt, to taste
Directions
  1. In a small saucepan, bring the sugar, water, jalapeños and Fresnos to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the peppers have softened and are saturated with the syrup, 15 to 20 minutes. Remove from the heat and let cool completely in the syrup.
  2. Using a slotted spoon, transfer the peppers to a mini food processor and pulse until the mixture is finely chopped. Transfer to a small bowl and whisk in the mayo. Season with salt, then use right away or store in an airtight container in the refrigerator for up to 2 weeks.