Organic Candied Jalapeños (Cowboy Candy)
It’s no tall tale that this spicy creation will have you saddled up like Pecos Bill near the buffet all night long. Candied jalapeños are sweet, spicy, and add just the right zing to your party’s menu. This recipe for this treat affectionately called Cowboy Candy is easy to make and a great way to use up the abundance of peppers so many of us are faced with this time of year.
This recipe is for a small batch of candied jalapeños. Making a small batch of Cowboy Candy gives you a chance to change the taste and experiment with the ingredients. For example, you might want to try omitting the mustard seed or even doubling the amount.
I used all organic ingredients for this batch of candied jalapeños. Organic spices are so much easier to find these days. I’m glad that we are becoming more conscious of what we put in our bodies…I’m sure Pecos Bill never had any red dye 40 or spices that have been cultivated from plants smothered in poison (he probably never ate Cowboy Candy, either, but you get my point!).
Here's what you'll need and what you'll need to do:
1 lb of fresh jalapeños, I grew mine from organic seed
2 cups organic sugar
2/3 cup organic apple cider vinegar
1/4 tsp organic turmeric
1/4 tsp organic celery seed
1/4 tsp organic mustard seed
1 tbls organic garlic powder
1/4 tsp organic cayenne
Heirloom Tip: Wear gloves to cut the peppers for your candied jalapeños. When I’m making a dish with one or two jalapeños, I never wear gloves…but past experience has taught me that when you’re working in larger batches, it’s best to wear gloves. Pepper juice works its way under your nails and if you’re a nervous nail chewer like me, your lips are going to thank you (and your eyes, too!).
Slice the jalapeño peppers into rings, leaving the membrane and seeds intact. Here’s where the small batch recipe for candied jalapeños really comes in handy. You can remove the membrane and seeds from half your jalapeños to cut back on the heat of your Cowboy Candy.
In a medium-sized pan, mix all other ingredients together. Bring to a rolling boil and immediately reduce to a simmer for 5 minutes.
Heirloom Tip: If you don’t have a restaurant-grade kitchen vent like we do, you might want to consider boiling your peppers on the side burner of your grill or on a stand-alone propane camp stove outside where there is good ventilation.
Add jalapeños and simmer for another 5-8 minutes, stirring occasionally.
Remove the jalapeños from the liquid using a slotted spoon and put them into a clean bowl.
Pack the Cowboy Candy into sterilized jars. I used 4-ounce jelly jars. They hold the perfect amount and make it easy to pack this spicy treat into gift baskets!
Add the liquid over the candied jalapeños, leaving 1/4 inch headspace.
Process in a hot water bath for 15 minutes.
Remove from the water and put the jars of candied jalapeños on a towel to cool overnight. In the morning, remove the ring and make sure they all sealed.
Serving your Cowboy Candy:
You’ll most commonly see these spicy little nuggets poured over a block of Neufchatel and served with crackers. I’ve also seen candied jalapeños served dumped over a stick of butter (hello to my Southern friends!) with toast rounds. They are a great addition to burgers, sandwiches, dips, or spread on a piece of toasted sourdough with a little mascarpone cheese!
How do you enjoy your Cowboy Candy? I’d love to hear about your variations. Send us a line at theheirloomlady@gmail.com.