Jalapeno Spread

Well, this really isn't a spread, but whatever the heck you call it, it has become my new holiday staple. The recipe came from co-worker, dear dear friend Molly. She served it as an appetizer at our Feast last year and it was a huge hit. I made a batch last year and a big one this year.

All you do is drain a jar of jalapenos of most of its juice, leaving just a tad. I cut up my jalapenos into smaller pieces but you can keep them sliced. Put the jalapenos and the tad of juice into a bigger jar (you'll need to do this because there is daily stirring to do). Keep refrigerated. Coat the top of the peppers with enough sugar so it's all white, then stir it in. Do this every day. I started my Thanksgiving batch on October 1.

You wind up with this sweet, slightly spicy mixture, that punches a little kick at the end. Put a small dollop onto a Wheat Thin. You can add a little slice of cream cheese too. Super easy to make. And great to put into smaller jars and take as hostess gifts.