If there’s one thing that can transform a meal from ordinary to extraordinary, it’s the perfect blend of flavors. Enter cowboy candy: a delightful concoction that balances sweet and spicy in the most irresistible way. As someone who loves to experiment with taste sensations, I find that cowboy candy adds a unique twist to just about any dish. Whether I’m topping off a burger, spicing up a sandwich, or simply enjoying it straight from the jar, the sweet heat of cowboy candy never fails to captivate my taste buds.
The magic lies in its simplicity—fresh jalapeños are simmered in a sugary syrup until they reach a candied perfection, creating a mouthwatering treat that’s both fiery and sweet. This versatile condiment not only enhances flavors but also brings a touch of homemade charm to my kitchen creations. Join me as I share this beloved recipe, and let’s explore the delightful dance of sweetness and spice that cowboy candy brings to the table. Yee-haw!
Ingredients
- 3 lbs of jalapeños
- 2 cups of apple cider vinegar (I use this one)
- 4 cups of granulated sugar (if you prefer it them to be more sweet than spicy, feel free to add 1 additional cup of sugar)
- 1 tbsp garlic powder
- 1 tbsp fresh ginger
- 1 tsp celery seed
- a couple of whole cloves
- You will also need some mason jars or other containers that can be sealed.
Instructions
- Slice your jalapeños (about 1/4″ thick).
- Add all additional ingredients into a large stock pot, stir, and set the heat to high until it begins to boil. Once it begins to boil, lower to heat to medium-low and let it simmer for 6 minutes.
- After 6 minutes have elapsed, set the heat to high again until it begins to boil. Once it begins to boil, add in the sliced jalapeños. You will notice the syrup will stop boiling once you add in the jalapeños, so just leave the heat as is until it starts boiling again.
- Once it is boiling with the jalapeños, lower the heat to medium-low, and simmer for 6 minutes. During this time, you will notice the jalapeños will begin to brown. This is what we want.
- Once the 6 minutes have elapsed, use a slotted spoon to scoop out the jalapeños and add them into your mason jars or any other containers that can be sealed.
- Once all the jalapeños are removed and the liquid is all that is left in the pot, raise the heat once again so that it begins to boil. Let this boil for 6 minutes.
- Once the 6 minutes are up, turn off the stove, remove the pot from the heat, and use a ladle to fill up the jars with the syrup. Leave about 1/4″ at the top without liquid.
- Seal the jars and place in the refrigerator for minimum of 2 weeks, but preferably 3 weeks before using them. This is for optimum results!
- Enjoy!
Note: You may want to use gloves when chopping the jalapeños in case you believe any of the oils will irritate your skin. Please be careful when using the ladle to fill the jars. The syrup is extremely hot and can cause a bad burn. Also, do not open the jars before the 2-week mark. We want to leave these as undisturbed as possible for the best results. Oh, this recipe stays fresh for up to 3 months when refrigerated, though I doubt they’ll last that long—at least they don’t in my home!
Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.
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