Campbell Gardens

Candied Jalapeños & Candied Habaneros


Leave a comment

Loaded Potato Salad

Image

Ingredients:

4 cups of cubed potatoes

4 hard boiled eggs, chopped

1/2 cup candied jalapeños, chopped

10 slices of bacon, cut into 1 inch pieces

1/2 cup mayonnaise

1/4 cup sour cream

1/3 cup candied jalapeño brine

1 tablespoon Dijon mustard

1 teaspoon salt

1 stalk celery, diced

3 green onions, chopped

1/2 cup cheddar cheese, shredded

Directions:

Boil the potatoes until they are fork tender. Drain the potatoes and set aside. Cook the bacon in a skillet until crisp.  Place on paper towel to drain.  Pour off all but 2 tablespoons of the bacon drippings in the skillet.  Add the mayonnaise, sour cream, mustard, brine and salt to the bacon drippings in the skillet and whisk to combine. In a large bowl, combine the potatoes, eggs, candied jalapeños, celery and onions.  Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.

Cover and refrigerate for at least 2 hours before serving.

Advertisements


Leave a comment

Sweet Jalapeño Cheese Soup

Image

 

Ingredients:

6 cups chicken broth
2 cups celery, chopped
2 cups onion, chopped
2 cloves of garlic, minced
1/4-1/2 cup of Campbells Candied Jalapeños, chopped
1/4 cup cream
2 lbs of shredded mixed cheddar/colby blend
2 tablespoons of flour

Directions:

Saute the garlic, celery and onion until soft in 2 tablespoons of olive oil. (We like using a Jalapeno Olive Oil). Add chopped candied jalapeños and flour. Cook for about 3 minutes stirring all the time. Then add the chicken broth slowly whisking while bringing it to a simmer for 2 minutes. Slowly stir in the grated cheese and then add the cream. Add some of the brine of candied jalapeños to kick up the flavor even more!

Top each serving with a little shredded cheese. Very easy and tasty! 🙂