In this recipe from Christine Cikowski and Josh Kulp of Chicago's Honey Butter Fried Chicken, jalapeños and Fresnos are candied before getting chopped and folded into mayo. Spicy and sweet, it's the perfect spread for their fried chicken sandwich—or anything you're grilling this summer.
The most important thing we can tell you is to save the syrup once you pull out those peppers. Laced with spicy heat, this simple syrup will add a kick to any cocktail, so add a dash to your next margarita or Bloody Mary, and thank us later.
To learn more, read "It's Gonna Be Mayo."
Candied Jalapeño Mayo
Recipe adapted from Christine Cikowski and Josh Kulp, Honey Butter Fried Chicken, Chicago, IL
Yield: 1⅓ cups
Prep Time: 10 minutes, plus cooling time
Cook Time: 5 minutes
Total Time: 15 minutes, plus cooling time
½ cup granulated sugar
½ cup water
2 medium jalapeños, stemmed and cut into ¼-inch rounds
2 medium Fresnos, stemmed and cut into ¼-inch rounds
1 cup mayonnaise
Kosher salt, to taste
1. In a small saucepan, bring the sugar, water, jalapeños and Fresnos to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the peppers have softened and are saturated with the syrup, 15 to 20 minutes. Remove from the heat and let cool completely in the syrup.
2. Using a slotted spoon, transfer the peppers to a mini food processor and pulse until the mixture is finely chopped. Transfer to a small bowl and whisk in the mayo. Season with salt, then use right away or store in an airtight container in the refrigerator for up to 2 weeks.