Reviewed: Jan. 1, 2012

I did not follow the recipe, but used it for the right proportions. I wanted something quicker than a week. I used two small cans of diced jalapenos and 5oz of sugar - combined over heat until boiling; let it cool and spread over cream cheese and dipped pretzel in it. Delish! I will definitely give the original recipe a try.

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2 users found this review helpful

Reviewer:

Emily

Cooking Level: Expert

Reviewed: Dec. 18, 2011

I made 1/2 gallon due to not being able to find a gallon this morning at the store one of my friends brought some of these to work with crackers and cream cheese and I could not stay out of break area. If there was a 10 star this would get it.

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3 users found this review helpful

Reviewer:

charlene.debusk

Reviewed: Oct. 29, 2011

I couldn't find a large jar of these, but bought a large can at sams club. I drained some of the juice off and added the 5 pound bag of sugar and heated it on the stove until all the sugar dissolved. After they cooled some, I put them in smaller canning jars and made sure that the peppers were covered with the juice. I put them in the fridge for a week and they were delicious. I didn't flip the jars over daily because the sugar was dissolved and the jar was full of juice. They were a HIT!!!

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Reviewer:

mommyof4

Reviewed: Sep. 6, 2011

I despise when people leave a low rating on a recipe because THEY misread or misunderstood! This recipe is perfect, we make it with sliced jalapenos and it's delicious. Thank you!

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7 users found this review helpful

Reviewer:

Laurie C.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Dec. 18, 2010

So easy and so good - we had cans of sliced jalapenos that I'd forgotten what I even bought them for... we're not huge jalapeno fans and tested this on a whim but THESE ARE ADDICTIVE! We served on a cheese tray and these on top of a simple cracker with cream cheese and venison sausage are SO YUMMY!!! I scaled back to 5 servings to just test one can; we love these so much we'll be making some to keep in the fridge all the time - can't wait to try on a sandwich or in potato salads - oooo - tuna salad! Thanks!!!

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Reviewer:

ALIEA

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 5, 2010

the recipe calls for a gallon jar of diced PICKLED jalapenos and 5 punds of sugar. YUMMY treat

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Reviewer:

jjwsmom

Reviewed: Aug. 16, 2010

I think I may have misunderstood the directions. I had some garden jalapenos to get rid of and tried this recipe on them. I am guessing the peppers need to be pickled first? Did not work on fresh peppers. Needs clarification.

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41 users found this review helpful

Reviewer:

Heatheross

Cooking Level: Expert

Reviewed: Jun. 26, 2010

I had these at a party and they were absolutely delicious! When some friends and I asked the host how to make them, he told me he would sell us a jar at $20 a jar. We all laughed at him thinking he was kidding but he wasn't. The last laugh is on him because now I can make my own and hand the recipe out! Thank you for this FREE recipe!

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10 users found this review helpful

Reviewer:

vrogers

Reviewed: May 9, 2010

I made this simply because I had left over jalapenos and was not going to waist them. I made this thinking I would probably never enjoy it. I mean, sugar and jalapenos? yuck! Well, today I finally opened that jar that had been sitting in the back of my fridge for two weeks. I did what the others did and used it on crackers and cream cheese. This was amazingly good. I will say that I found I needed to get as much liquid as possible off of the jalapenos before putting on top of the cream cheese. Otherwise it was too sweet for my taste buds. I can't believe this tasted so good, especially when I expected it to taste pretty bad. I'm glad I tried it! Also, if you wanted to make a spread, you could just add the peppers to the creamed cheese and mix. If you were planning on making a bunch of little cracks, that would probably be the way to go.

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9 users found this review helpful