While we were at the Downtown Day’s in Lee’s Summit this mother and daughter came by our booth and tried our products, looking for just the right one for Dad. Then they pulled him over to give our peppers a try. He liked the habanero but his daughter insisted he’d love the Ghost Peppers and she wasn’t wrong. I love this picture of the three of them and the look of adoration this little girl has on her face for her Daddy!
This recipe uses it all, starting with peppers to the brine. I personally love the combinations of the habanero/jalapeño with pork chops, but the jalapeños are really good as well!
4 thick cut pork chops
1/4 jar of candied jalapeños OR candied habaneros, very finely chopped
2 garlic cloves, crushed
1 cup of fresh orange juice
3 Tablespoons of light brown sugar
3 Tablespoons of candied jalapeños OR candied habaneros, juice (brine)
Combine peppers, garlic, orange juice, brown sugar and 3 tablespoons of pepper juice. Pour half of marinade into a large resealable plastic bag, reserve remaining marinade. Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate, turning occasionally, at least 30 minutes.
Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill tuning occasionally, until charred and cooked through, 6-8 minutes. Transfer to platter and let rest 5 minutes before serving. Drizzling reserved marinade over pork chops.
I always try to time my deliveries around lunch when I’m going through Emporia, Kansas. This is just one of the many reasons why!
Darin is the nicest guy as is his staff and their enjoyment of having fun with recipes and ingredients, shows in the food they serve. Always something new and sure to tantalize the taste buds and leaving you with a sigh of a full belly! Lucky you if you live in the area, otherwise take a road trip to the Do-B’s and be prepared for a mouthwatering experience.
My mom told a story on my dad yesterday and I had to laugh. I’ve mentioned he is my biggest Pepper Fan! EVER! He goes through a jar per week. Eats them on everything from breakfast to dinner. I dare not let his supply run out!
He just turned 92 the other day and does not communicate much anymore other than to answer questions.
Mom had set his dinner plate on the table and turned around and then heard a tapping sound. She looked over her shoulder, and dad with raised eyebrows was tapping on his plate with his fork. She had not set out his dish of peppers. Once his bowl of allotted peppers were in front him he speared a ring on his fork along with a bite of chicken and a smile of his face.
I received a phone call from Karen the other day. She was having a hard time locating our peppers in a Westlake Store. (The store is undergoing some remolding the last time I was in and the manager was not sure where our peppers were going to go). I mentioned several other stores in the area and she got back with me that she had found them. She loves our peppers and shared with me one of her of ways she likes to use our peppers. This is a post she shared with her friends!
"OMG - it's addictive!! Several people have been asking for my dip and/or sandwich spread recipe. Forget the normal boring mustard, mayo, BBQ etc on your favor meat sandwiches ... this has a surprise KICK! Been using since last summer with Kings Hawaiian Rolls. So give it a try this holiday season."
YUMMY = One container whipped cream cheese, Two (2) Tablespoons sour cream and minced Campbells Garden Candied Jalapeños.
This recipe is sent to us by one of our Pepper Fans, Mary in St. Louis, Missouri. Creamy, and loaded with a mouthwatering combination of ingredients. Corn, cotija cheese, avocado, bacon, candied jalapeños, cilantro and chipotle chile powder for the perfect amount of heat! Mary says, “don’t hesitate to add more of the candied jalapeños to this as I always end up adding about another 8 rings to the mix.” Be sure to use the chipotle chili powder vs chili powder for that smokey pepper flavor.
1 (8-oz) package cream cheese, cubed and at room temperature
4 tablespoons of butter, at room temperature
1/2 cup of milk
1 teaspoon of chipotle chili powder
1 teaspoon of salt
1/2 teaspoon of ground cumin
1 (24-oz.) bag frozen sweet corn, thawed
1 large ripe avodado, diced
1 cup crumbled cotija cheese
6 slices of bacon, diced, cooked and drained
1/4 cup chopped cilantro
6-10 slices of candied jalapeños, coarsely chopped
In a large pot over low heat, melt cream cheese and butter. Mix in milk until mixture is smooth and creamy. Stir in chipotle chili power, salt, cumin. Stir in corn, 3/4 of the avocado, 3/4 cup of crumbled cotija, 3/4 of bacon, cilantro and candied jalapeños. Cook for a few minutes, stirring frequently until all ingredients are heated.
Transfer to a small crock pot set to warm. Garnish with reserved avocado, cotija cheese and bacon. Serve immediately with tortilla chips.
I often wonder when shipping out an order just how in the world did they discover our candied peppers in Florida or Arizona? I know it is through one of three ways. Sharing by friends or famly, or they ran across us at an event and tasted a sample or by doing a search for candied jalapeños on the web.
I thought it would be fun to see all the places we have shipped to in the past couple of years and I was shocked at how spread out our sweet and spicy products are in the USA.
PS: This does not include the military bases out of the USA we have shipped to thorough the years.
If you click on the link you will see our map and if by chance your city is not on there and you have a jar in your fridge, don’t hesitate to send us a email at : firstname.lastname@example.org and I’d be happy to add you to the map.
We appreicate you sharing and spreading the pepper love around, as we are a small business who took our passion of spicy public. By spreading the word/jar, you help keep alot of our farmers, our co-packer, our help busy, doing what they and we love. I can’t even begin to tell you how many small business’s are affected by the purchase of just one jar!
Thank you from the bottom of our spicy hearts!
This recipe is perfect to serve on game day or on one of those busy nights when everyone is eating as they come and go. Fix it and put in a crock pot on low. Set out a bag of your favorite chips and you’ve scored a point for the win!
1 pound ground beef
1/2 cup diced white onion
8 ounces cream cheese
2 plum tomatoes diced
1/4 cup diced candied pickles
1/4 cup ketchup 2 tbsp. yellow mustard
1/4 cup chopped candied jalapeños
8 ounces shredded cheddar cheese
8 ounces shredded mozzarella cheese
1 cup chicken broth
Cook ground beef and onion until beef is browned; drain the fat. Transfer beef back to skillet and season with salt and pepper. Add cream cheese, diced tomatoes, candied pickles, ketchup, mustard and candied jalapeños to the ground beef and stir over low heat until cream cheese has melted. Stir in the cheddar cheese until melted, than do the same with the mozzarella. Stir in chicken stock, let simmer 5 minutes. Garnish with diced tomatoes, diced candied pickles and candied jalapeños, sliced green onions and serve with tortilla chips.
I have used our candied jalapeño brine in our chili and have loved the spicy, sweet flavor it imparts to the chili. It was not until David on our Facebook page suggested we try the candied garlicky pickle brine that I even considered trying it . With such a recommendation we could not let it pass the next time we made chili. WOW! It added that sweetness that cut the tomato acidity taste and the flavor of the brine added the finishing touch to the chili. I think it will be my “secret ingredient” from now on! I’m sure we would win a chili contest!!!
My friend Ann at Say It With Plates made this for us! We share the bricks at the KC City Market every year from Spring to the Fall then we both hit the circuit of festivals and events the remainder of the year. She found the peppers off a New Mexico plate and I think they match our logo perfectly! Ann does custom work and has a artist eye in how she looks for just the right letters and then puts them all together. They make great gifts througout the year! You can find Say It With Plates on Facebook.
Closet Cooking has some delicious recipes and this is just one of them! Can you imagine coming home to a crock pot of this? YUM!
My good friend Bill with Little Bill’s Pimento Cheese shared his Thanksgiving leftovers recipe.
He crisped the ham in a pan with candied jalapeños and a little brine. Added some cheese and placed it all on Thanksgiving rolls.
Looks delicious and what a great way to use up the leftovers!
If you haven’t tried Little Bill’s Pimento cheese you don’t know what you are missing out on. Freshly made, full of cheesy flavor and great to serve over the holidays! I like to substitute his pimento cheese instead of the cream cheese on our #1 Favorite Treat!
You can't eat just one!!!
Bill said, “It’s steak fajitas with your candied jalapeños type of night So good!”
This is one of my "I want to put it on everything sauces." It only takes 5-10 minutes to make. I love to use it as a dressing, dip and even a marinade. Chicken Wraps are my one of my favorite ways to use it.
- 1/4 cup drained candied jalapeños
- 1 cup olive oil mayonnaise
- 1/2 cup firmly packed fresh cilantro leaves
- 4 cloves of garlic
- 1/2 lime, juiced
- 3/4 teaspoon ground cumin
- 1/4 teaspoon Kosher salt, or to taste
Using a slotted spoon, transfer the candied jalapeños to a food processor and pulse until the mixture is finely chopped. Transfer to a small bowl. In the food processor add mayonnaise, cilantro, garlic, lime juice, cumin and pulse until smooth. Add the minced candied jalapeños. Season with salt. Pour mixture into a quart jar and cover with lid, and refrigerate until flavors blend, at least 1 hour. Can be kept in the refrigerator for up to two weeks.