Candied peppers

I ADORE pepper jelly; the hotter, the better.

I also like candied fruit peel because of the pretty jewel like tones.

I decided to combine these loves by candying various peppers.  For this trial run I got jalapeños, habaneros, and "red chilies" from WF.  All of them were washed, seeded, and cut into thin pieces before being left to simmer for 45min in a mix of 1c sugar and 1c water.  AT the end I was left with pretty jewel-like peppers, some of whichIi then dipped in semi-sweet chocolate.  Here are my reviews:

1. The jalapeños were the most flavorful without chocolate, but the most easily overwhelmed by it.
2. Citrus peel is usually dried in a warm oven post-candying, and I tried this, but it changed the peppers from gummy to thin and leathery
3. The chocolate overwhelmed the pepper flavor.

Next time:

Cut the peppers into bigger pieces (like just in 1/2) and do not dry them after candying, so get a thick gummy pepper and smaller chocolate the pepper ratio.