Campbell Gardens

Candied Jalapeños & Candied Habaneros

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Grilled Sourdough Bacon Guacamole Candied Jalapeño Sandwich

Cravings for a grilled cheese today and then looked in the fridge and thought why not?


Decadent Sandwich


2 slices of sourdough bread

2 tablespoons cream cheese, softened

1/2 cup jack and cheddar cheese, shredded

1/4 cup guacamole

2 slices bacon, cooked

Campbell’s Candied Jalapeños, rings

1 tablespoon butter


Butter the outside of each slice of bread and the spread cream cheese on the inside of both slices.  Sprinkle one slice of bread with half of the shredded cheese then spread the guacamole over the cheeses.  Add the bacon slices and candied jalapeños rings and top with more shredded cheese.  Assemble sandwich and grill until golden brown and the cheese has melted.


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Fresh Corny Salsa

I really love summertime when fresh produce is in and readily available.  I picked up about a dozen ears of sweet corn at our local City Market Saturday and made up this tasty Corny Salsa.



4-5 cups corn ( about 12 ears) shucked and silks cleaned

3 cups distilled white vinegar

1 cup sugar

1 tablespoons of cumin, ground

1 tablespoon salt

5 pounds tomatoes, cored, skins removed and then diced

3 tablespoons of Campbell Gardens candied jalapenos, diced

1 green bell pepper, diced

1 large onion, diced

2 garlic cloves, minced

2 tablespoons dried oregano


Bring a large stockpot of water to a boil.  Add corn and boil for 5 minutes. Drain.  When corn is cool enough to handle, stand cobs on end and slice off kernels. Be careful not to cut into the cob. Clean out the stockpot and combine vinegar, sugar, cumin and salt and bring to a boil.  Add tomatoes, Campbell Gardens candied jalapeños, bell pepper, onion, garlic and corn kernels, and return to a boil.  Reduce heat and simmer for 5 minutes to allow flavors to blend.  Stir in oregano and return to a boil. Remove from heat.


Use the boiling-water method. Ladle into clean, hot half-pint or pint canning jars, leaving 1/2 inch of headspace.  Release trapped air by stirring contents with a knife.  Wipe rims clean, place lids and jar band on tight.  Process in canner for 15 minutes. Turn off heat, remove canner lid and let jars rest in water for 5 minutes.  Remove jars and set aside for 24 hours.  Check seals, then store in a cool dark place for up to 1 year. Makes about 8 pints.