Candied jalapenos aka cowboy candy are sweet-spicy pickled jalapenos, a fun condiment that you can add to salads, tacos, sandwiches, burgers, baked beans, hotdogs, and cocktails. Slices of jalapenos are preserved in spiced sugary syrup, it’s a spicy sweet delish.
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What are cowboy candy jalapenos?
Cowboy candy also called candied jalapenos is a fun condiment made by cooking jalapeno slices in sugary syrup. It’s a great way to preserve the summer jalapenos. Slices of jalapenos are sweetened by simmering in seasoned sweet syrup.
The sweet and spicy combination along with its crunchy texture makes it a great condiment. The crunchy texture makes it a great addition to sandwiches, salads, tacos, burgers, baked beans, hotdogs, and even cocktails. It’s a perfect garnish for dips, use it on top of cream cheese with crackers for snacking. It’s wonderful alongside barbeque or grilled meat.
Don’t forget the sugary syrup in which jalapenos were simmered. It is thick and sticky with flavors from the spice powders which makes it ideal for glazing meat while barbequing, use it as dipping sauce, drizzle over salads, or even ice cream.
Making sweet spicy jalapenos at home is not only very easy but the recipe is very versatile too. You can add spices of your choice and control the sweetness by adjusting the amount of sugar.
Ingredients
Here’s what you’ll for the candied jalapenos recipe –
Jalapenos
- Sugar
- Apple cider vinegar
- Turmeric powder
- Chili powder
- Ground garlic
- Ground ginger
- Salt
All ingredients’ exact measurements are mentioned in the recipe card below.
I used ground turmeric (turmeric powder), chili powder, ground garlic, ground ginger, and salt to spice the syrup. You may use any spice of your choice, use pickling spice from the store.
How to make cowboy candy recipe
Be sure to wear disposable gloves when working with peppers especially if hot peppers bother your skin. The oil from jalapenos or any hot peppers will remain on your skin for a long time and it can HURT if it comes in contact with your face or eyes.
I did not wear gloves, but I made sure I washed my hands thoroughly after I had dealt with the hot peppers. I made sure I did not touch my eyes or face for the whole day.
Clean and dry jalapeno peppers. Slice and discard the stem, slice into ¼-inch-thick slices.
To reduce the heat, you can remove the seeds by coring them. I like it spicy, left the seeds on.
In a large pot stir together sugar, apple cider vinegar, and spices (turmeric powder, chili powder, ground garlic, ground ginger, and salt).
Bring it to a full rolling boil, stirring occasionally. Reduce heat to medium-low and boil for about 5 minutes until the sugar is completely dissolved and the syrup begins to turn gooey thick.
Add sliced peppers to the syrup and bring it back to boil, and then reduce heat to medium-low to simmer for an additional 5 minutes. Stir occasionally.
Peppers will begin to soften and darken a bit as it absorbs the syrup.
Using a slotted spoon transfer jalapenos from the syrup to clean dry jars leaving ½-inch room at the top.
Pour the boiling syrup over the jalapenos in the jar (don’t hold the jar like I did to show the in the video the pouring step. The syrup will be HOT and you may burn your fingers. I was careful and I did not burn my fingers, did it to capture video quickly)
Wipe the rim of the jar clean with a clean damp kitchen towel. Cool it a bit before closing it.
Store in refrigerator for 3 months.
Alternatively, you can follow canning instructions to store it longer.
Useful tips
- Glove up. Be sure to wear disposable gloves when working with peppers especially if hot peppers bother your skin. The oil from jalapenos or any hot peppers will remain on your skin for a long time and it can hurt if it comes in contact with your face or eyes.
- Fresh jalapenos. There is no other substitute for fresh jalapenos in this recipe. You MUST use fresh jalapenos. Frozen or canned jalapenos won’t work.
- Slice even. Make sure to slice jalapenos even so they cook evenly and have a uniform texture.
- Tame the heat. You can adjust the spicy kick from the jalapenos. For milder heat, you can core and remove the seeds. The heat from the chili powder will also affect the overall spiciness, use mildly hot chili powder.
- Save leftover syrup. It can be used as a glaze for meat or vegetables, drizzle over soup and salad, or even ice cream for a spicy kick. I would even add it to my cocktail for a kick.
- Follow canning instructions for longer storage.
How to serve it
Jalapeno candy can be used in any dish that you want it adds a spicy sweet flavor.
- One of my favorite ways to eat it is with a cracker spread with cream cheese and jalapeno candy on top.
- A bagel smeared with cream cheese with candied jalapenos on top is a great breakfast. The heat from the jalapenos helps cut the richness of the cream cheese.
- It tastes good as a topping with sandwiches, hot dogs, and baked beans.
- It’s a great condiment with tacos and nachos.
- Use it as a glaze for meat like chicken, pork, or beef that you want to grill or roast in the oven.
- Chop and use it in salsa or any dip for a sweet spicy flavor.
- Add it to macaroni, potato salad, or egg salad.
- Make yourself a spicy cocktail using the sugary spiced syrup. The syrup can be added to a Bloody Mary or to make a spicy margarita.
Storage
Candied jalapenos should be stored in a sealed air-tight glass jar in the refrigerator. It should last for 2-3 months when stored correctly.
For longer shelf life, follow the water bath canning method.
Common questions
Yes, you can use other types of chili peppers like serrano, habaneros, and banana peppers. There will be different levels of heat and flavor depending on the types of chili peppers used.
Yes, it’s hot but not blazing hot (not to my palate). It’s also addictive. Depending on the type of hot pepper used in the recipe and how hot the peppers are the spice kick you get will vary.
To mellow down the heat, remove the seeds and membrane by coring jalapenos before slicing them.
Do not add the sliced jalapenos until the syrup comes to a full rolling boil and then simmered for 4-5 minutes. You need to wait for the syrup to begin to thicken and then add the jalapenos.
Yes, peppers will soften and turn a bit dark when simmered in syrup.
For longer shelf life you can follow the canning process.
Please follow USDA’s recommendation for canning.
With a clean wrung damp cloth wipe off the rim threads of the jar well.
Cover with lid and rim. Screw the lids tight.
Place the jars in a rack for the canner. Fill it up with water ensuring the water is at least 3 inches on top of the jars. Bring water to boil and let it boil for 15 minutes. Remove the jars using tongs and tighten the screw caps, the lids should make a popping sound if sealed tightly.
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📋Candied Jalapenos
Ingredients
- 1- pound Jalapeños
- 2 cups sugar
- 1 cup Apple cider vinegar
- ½ teaspoon turmeric powder
- 1 ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 teaspoon salt
Instructions
- Wear disposable gloves when working with hot peppers.
- Clean and dry jalapeno peppers. Slice and discard the stem, slice into ¼-inch-thick slices.
- To reduce the heat, you can remove the seeds by coring them. I like it spicy, left the seeds on.
- In a large pot stir together sugar, apple cider vinegar, and spices (turmeric powder, chili powder, ground garlic, ground ginger, and salt).
- Bring it to a full rolling boil, stirring occasionally. Reduce heat to medium-low and boil for about 5 minutes until the sugar is completely dissolved and the syrup begins to turn gooey thick.
- Add sliced peppers to the syrup and bring it back to boil, and then reduce heat to medium-low to simmer for an additional 5 minutes. Stir occasionally.
- Peppers will begin to soften and darken a bit as it absorbs the syrup.
- Using a slotted spoon transfer jalapenos from the syrup to clean dry jars leaving ½-inch room at the top.
- Pour the boiling syrup over the jalapenos in the jar (don’t hold the jar like I did to show the in the video the pouring step. The syrup will be HOT and you may burn your fingers. Sorry if it was stressful to watch me pour hot syrup into the jar while holding it. I was careful and I did not burn my fingers, did it to capture video quickly)
- Wipe the rim of the jar clean with a clean damp kitchen towel. Cool it a bit before closing it.
- Store in refrigerator for 3 months.
- Alternatively, you can follow canning instructions to store it longer.
Video
Notes
Nutrition
Recipe Notes
- Glove up. Be sure to wear disposable gloves when working with peppers especially if hot peppers bother your skin. The oil from jalapenos or any hot peppers will remain on your skin for a long time and it can hurt if it comes in contact with your face or eyes.
- Fresh jalapenos. There is no other substitute for fresh jalapenos in this recipe. You MUST use fresh jalapenos. Frozen or canned jalapenos won’t work.
- Slice even. Make sure to slice jalapenos even so they cook evenly and have a uniform texture.
- Tame the heat. You can adjust the spicy kick from the jalapenos. For milder heat, you can core and remove the seeds. The heat from the chili powder will also affect the overall spiciness, use mildly hot chili powder.
- Save leftover syrup. It can be used as a glaze for meat or vegetables, drizzle over soup and salad, or even ice cream for a spicy kick. I would even add it to my cocktail for a kick.
- Follow canning instructions for longer storage.
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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