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Candied Poblano Peppers

Prep time: 30 minutes
Total time: 2 weeks
Makes 2 pints

pairs well with


  • 3 cups Brown Sugar
  • ½ cup Water
  • 1 cup Red Wine Vinegar
  • 10 bags of Hibiscus Tea
  • 1½ lbs Poblano Peppers
  • ¼ tsp Celery Seed


Remove stems from peppers and cut into ¼-inch slices. Once the Poblano & Hibiscus Tea Shrub Syrup is boiling, add the pepper slices. Then reduce the heat once more and simmer for 4 minutes. Remove the peppers and place them inside a clean glass canning jar using a slotted spoon. Fill the jars within a ¼-inch of the rim. Add the garlic powder and ground turmeric into the jars, then top with the syrup. LABEL and DATE and refrigerate for at least 1-2 weeks (3-4 for optimal flavor). Candied poblanos are good for up to 3 months if refrigerated and stored appropriately. 

Recipes created by mixologist Joshua Labrada

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