“I’ve been delving into fermentation for a few months now, as some might know. Yesterday, I stumbled upon a show on a foodnetwork channel about food trucks, and they used candied jalapeños. And let me tell you, I’m crazy about spicy food and particularly a big fan of jalapeños.

Luckily, I live in the Westland region here in the Netherlands, and we have one of the biggest pepper farms in the EU called Westland Peppers here. It’s a fantastic company that cultivates a wide variety of peppers in their greenhouses, including, of course, jalapeños that you can easily order from their website. Ten years ago, this would have been unthinkable, but now, it seems like you can order practically anything through online shops. So, peppers, as it turns out, too! A day later, I had these beautiful peppers delivered right to my doorstep (or rather, in a box neatly delivered by the postal service).

Candied jalapeños, also known as Cowboy Candy, are incredibly delicious. They taste fantastic on bread, as a flavor enhancer with cream cheese, and they really shine with BBQ meat dishes.

As I mentioned, I’ve been diving into fermenting for a while now. I’ve already made a really tasty hot sauce and a nice Tabasco in the process. Fermentation is actually a broad concept that includes preservation. In this case, candying, which essentially means preserving in sugar. Now, don’t click away just because you saw the word ‘sugar.’ Your grandparents probably did this, and they’ve lived long lives, right?”