There’s something incredibly satisfying about the combination of sweet and spicy, a culinary juxtaposition that delights the palate in unexpected ways. Among the myriad ways to explore this delightful contrast, candied jalapeños, also known as “cowboy candy,” stand out as a versatile and irresistible treat. Perfect for adding a zesty kick to your favorite dishes or enjoying straight from the jar, this recipe is a must-try for anyone who appreciates the finer points of flavor fusion.
Ingredients:
Before you embark on this culinary adventure, ensure you have the following ingredients ready:
- 20 large jalapeños
- 2 cups apple cider vinegar
- 2 cups granulated sugar
- 2 cups packed brown sugar
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 1/2 teaspoon cayenne pepper
Instructions:
The process of making candied jalapeños is as rewarding as it is straightforward. Here’s how to create this spicy delicacy:
- Preparation: Start by donning gloves to protect your hands from the jalapeños’ capsaicin. Slice off the stems from the peppers and then cut them into 1/4-inch thick rounds. Transfer these slices into a bowl and set aside.
- Syrup Creation: In a large pot over high heat, mix the apple cider vinegar, granulated sugar, brown sugar, turmeric, garlic powder, celery seed, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, blending the flavors beautifully.
- Adding the Jalapeños: Once the syrup is ready, add the sliced jalapeños to the pot. Bring the mixture back to a boil over high heat, then simmer it for exactly 4 minutes. This process ensures the jalapeños are perfectly tender yet still crisp.
- Jar Filling: Use a slotted spoon to transfer the peppers into clean, sterile canning jars, leaving about a 1/4-inch space from the top. This allows for optimal preservation.
- Finishing the Syrup: Increase the pot’s heat to high and boil the remaining liquid for about 6-7 minutes to thicken the syrup. Remove it from heat and let it cool for 3 minutes before carefully pouring it into the jars, ensuring the jalapeños are submerged. Use a chopstick to release any air bubbles.
- Sealing and Storing: Wipe the jar rims with a damp paper towel, seal with lids, and refrigerate. For the best flavor, chill the jars for at least 2 weeks (a month is even better) before opening.
- Enjoy: Keep your candied jalapeños stored in the fridge and consume them within 2 months for the best taste and texture.
Serving Suggestions:
Candied jalapeños are incredibly versatile. Here are a few ways to enjoy them:
- On crackers with cream cheese: A simple yet delightful appetizer.
- As a burger topping: Elevate your next barbecue by adding some sweet heat to your burgers.
- In salads: Chop them up and toss them in your favorite salads for an extra kick.
- On pizza: For a truly gourmet experience, sprinkle them over your pizza before baking.
Prep & Cooking Time:
- Prep Time: 15 minutes
- Cooking Time: 18 minutes
- Total Time: 33 minutes
- Servings: Varies depending on how you use them!
Whether you’re a seasoned spice lover or just looking to add a new dimension to your culinary creations, candied jalapeños are sure to impress. With their perfect balance of sweetness and heat, they’ll become a staple in your fridge and a highlight in your cooking repertoire. So why wait? Dive into this recipe and let the sweet heat revolution begin!
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Candied Jalapeños
- Total Time: 33 mins
- Yield: Varies
Description
Dive into the bold world of Cowboy Candy, where the fiery kick of jalapeños meets the sweet caress of candied perfection. These Candied Jalapeños, also known as Cowboy Candy, are a delightful contradiction of flavors, combining the heat of fresh peppers with the sweet complexity of a sugary glaze.
Ingredients
20 large jalapeños
2 cups apple cider vinegar
2 cups granulated sugar
2 cups packed brown sugar
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/2 teaspoon cayenne pepper
Instructions
Wearing gloves, slice off the stems from the peppers, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.
In a large pot over high heat, combine apple cider vinegar, granulated sugar, brown sugar, turmeric, garlic powder, celery seed, and cayenne pepper. Bring to a boil, then reduce heat and simmer for about 5 minutes.
Add the sliced jalapeños, bring back to high heat, and simmer for exactly 4 minutes.
Use a slotted spoon to transfer the peppers into clean, sterile canning jars, leaving about a 1/4-inch space from the top.
Increase the pot’s heat to high and boil the liquid for about 6-7 minutes. Remove from heat and let cool for 3 minutes.
Carefully pour the syrup into the jars, ensuring jalapeños are submerged. Use a chopstick to release any air bubbles.
Wipe jar rims with a damp paper towel, seal with lids, and refrigerate.
Chill for at least 2 weeks (a month is preferable) for the best flavor.
Keep stored in the fridge and consume within 2 months.
- Prep Time: 15 mins
- Cook Time: 18 mins