I love jalapenos, especially the canned jalapenos that offer bits of carrots and onions. So, when I run out and don’t have the time to drive 30 minutes 1 way to pick some up at the store, I simply make my own. This recipe is the perfect combination of sweet and spicy.
2 1/2 c water
2 c white distilled vinegar
1/2 c white granulated sugar
4 c sliced jalapenos
4 cloves garlic
12 baby carrots
Divide jalapenos in separate canning jars, making sure not to over stuff. Add remaining ingredients to a non-reactive sauce pot. Bring to a boil. Continue to boil until sugar has completely dissolved. Using a canning funnel, carefully pour liquid into jalapeno jars. Seal and allow to come to room temperature. Store in refrigerator for up to 4 weeks.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.
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Girl-Chef Tastes 
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