Campbell Gardens

Candied Jalapeños & Candied Habaneros

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Stuffed Jalapeño Burgers With Blackberry Sauce

This could be the best burger you ever eat! They have a nice sweet kick that will have you patting yourself on the back!


Burger Ingredients:

2.5 pounds ground beef

8 oz. cream cheese, softened

3 tablespoons diced Campbell Gardnes candied jalapeños

1 cup of cooked, chopped bacon

Blackberry Chipotle Sauce Ingredients:

2 tablespoons of oil

1 tablespoons of minced garlic

2 tablespoons of minced, Campbell Gardens candied jalapeños

3 cups fresh blackberries, rinsed

1/2 cup bourbon

1/2 cup candied jalapeño liquid from jar

1 cup of sugar

2 teaspoons chipotle seasoning


Burgers: Mix cream cheese, candied jalapeños and bacon together in a small bowl. Separate the ground beef into 6 sections. Divide each section in half and flatten. Add one-sixth of the cream cheese mixture to the center of one of the halves, then place the other half over the cheese mixture and seal the sides. Do this for each patty and grill until done.

Blackberry Chipotle Sauce: Heat oil in a saucepan. Add garlic, candied jalapeños and saute for 1 minute. Add the rest of the ingredients and bring to a boil. Simmer for 15 minutes. If you’d like the sauce thicker add cornstarch and cold water. Taste as you go and add more sugar if needed. Once thickened remove from heat. If you don’t care for the blackberry seeds then run through a fine strainer.

Top burger with Pepper Jack cheese or Brie and blackberry chipotle sauce. This recipe will make 6 burgers.

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Festive Macaroni Salad

Festive Mac Salad

I make this up to fill a 9 X 13 baking dish. You can make up a smaller amount by cutting the recipe in half.  I used our mild candied jalapeños in this but if you have an extra spicy crowd the candied habaneros really explode with flavor!


2-pound bag of elbow macaroni, cooked until done and rinsed in cold water and drained

2 large cans of black olives, chopped coarsely

2 boxes of cherry tomatoes, chopped coarsely

8 green onions, sliced thinly

1 cup finely shredded cheddar cheese

1/2 cup candied jalapeños, chopped into small pieces

1 cup mayonnaise

1/2 cup of milk

3 tablespoons of distiled white vinegar

1/4 cup of sugar

1 teaspoon of salt

2 teaspoons of black pepper

extra candied jalapeño juice to taste


Dressing: Mix together mayonnaise, vinegar, sugar, milk, salt and pepper. Adjust to your taste by adding more sugar and milk. I like a thin base of dressing and others like it thick and creamy, so please play around with the dressing to you preference.

Placed drained and cooled macaroni in a large bowl and pour half of dressing while stirring. Stir in tomatoes, olives, green onions and candied jalapeños. Add the rest of the dressing and stir in some extra candied jalapeño juice to kick it up even more.

Refrigerate for at least 3 hours before serving.