Tuesday, January 09, 2007

tear jerkers

Here's my favorite new recipe from the holidays (and from my mother):

3 16 oz jars of sliced jalapenos, drained
2 cups sugar
1 9 oz can of crushed pineapple
Mix the ingredients in a large saucepan and heat until sugar is melted and mixture is bubbling. Set aside and let cool completely, then return jalapenos to jars (unless you have something else you want to keep them in) and fill jars with remaining liquid. They are ready to eat, but get better if they sit for a day or two.

They go well on anything from steak to eggs to crackers.