Candied Poblano Peppers

prep time:

30 minutes

TOTAL time:

2 weeks

MAKES:

2 pints

IngrediEnts

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

Instructions

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