Cowboy candy, often referred to as candied jalapeños, is a delectable and versatile treat that perfectly balances sweet and spicy flavors. These slices of jalapeño peppers are simmered in a syrup made of sugar and vinegar, resulting in a delightful candied texture with a kick of heat. The contrast between the sugary glaze and the jalapeño’s natural spiciness creates an addictive taste that’s hard to resist. Cowboy candy is an absolute delight when added to various dishes. It takes burgers, tacos, nachos, and hotdogs to a whole new level by introducing a sweet and spicy complexity that enhances the overall flavor of the dish. My absolute favorite way to eat them is with salami and cream cheese. Add them to your deviled eggs for an incredible kick! These will become a pantry staple.
Make sure you wear gloves when handling hot peppers. They will burn your hands and anything you touch. DO NOT TOUCH YOUR FACE AND EYES ESPECIALLY. You can either cut the jalapeños into 1/4 inch rounds or chop them finely until they are a relish consistency.
- Let jalapeños sit for 4 weeks minimum before opening. The longer they sit the better the flavor. I find 12 weeks taste the best to me.
- Save the leftover brine. It makes an amazing marinade for all kinds of meat. I especially love it for chicken.
- To make chopping easier, I use this. It is super easy to use, really works, and makes everything uniform. It’s super handy for things like salsa.
You can check out all my stuff I use in canning/ the kitchen here.
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- 3 cups vinegar, ACV or white (at least 5% acidity)
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- 2 tsp salt
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- 4 cups sugar
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- 6 cloves garlic, sliced or minced
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- 2 tsp. turmeric
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- ½ tsp cayenne powder
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- 2 tsp. mustard seeds
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- 4 pounds jalapenos, sliced into ¼ inch rings or diced
- Combine all ingredients except jalapenos in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar
- Add jalapeños, lower heat to medium and simmer for 15 minutes, until jalapenos are dark green and have begun to absorb some of the brine. Meanwhile prepare water bath canner and jars.
- Ladle hot jalapeños into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
- Place jars in water bath canner. Make sure water is 1 inch above jars. Process pints for 15 minutes adjusting for altitude. Remove jars from canner and let completely cool for 24 hours. Check lid seals.
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[…] All the hot peppers we have harvested have been divided up to make hot sauces and more cowboy candy. […]