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Hi Dave:
Great story on Parma–I have to say that I was totally intrigued by the thought of a "candied" pepper. ( I am especially fond of sweet-hot flavors.) Have you guys ever come across a recipe for something similar? Thanks,
Carolyn
Hello Carolyn:
Chile peppers are fruits, so use any recipe in say, Joy of Cooking, for candied fruits, and that should work. Be sure to use fresh peppers with a lot of flesh and medium heat, like jalapenos and serranos. Green New Mexican chiles would also be a good bet, and they should be roasted, peeled, and then candied.
Dave
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