Sweet, tangy, crispy, and spicy, candied jalapenos are easy to make. They’re an addictive snack, perfect in sandwiches, and perk up your favorite salads. No canning needed — they’ll stay good tightly covered in the refrigerator for an indefinite period of time. Indefinite because they’ve never lasted very long here.
Shopping List
- Fresh jalapenos
- Onions
- Cider vinegar
- Sugar
- Tequila
Cowboy Candy: The Condiment You Didn’t Know You Needed
Candied jalapeños, cowboy candy, or whatever you call them are an absolute necessity that you didn’t know you needed. They add a kick of flavor to so many different foods that you’ll probably be making them often. They are fantastic Christmas gifts, too, especially if you use half red and half green hot peppers!
If that isn’t enough reason to make them then consider this – they are an absolute necessity in these shrimp po’ boy sandwiches.
The Secret Ingredient
After a couple of (thousand) experiments I ended up with crunchy, crispy, sweet, tangy candied jalapeños with a ton of flavor. The secret?
Tequila.
I don’t know why but it adds something to the flavor. The alcohol is pretty much cooked off, and these jalapeños don’t taste like tequila. They taste like the best cowboy candy you’ve ever had.
Tips for Working with Jalapeños
This is truly one of the easiest recipes you’ll ever make but, having made this candied jalapeños recipe for decades, I do have a few tricks up my sleeve – and I’m sharing.
- Wear food safe gloves to protect your hands!
- Choose fresh, firm jalapeños with no bruising or soft spots.
- Although some people can theirs I prefer to make them and keep them in the refrigerator. If you want to can them be sure to read this info on processing times by the National Center for Home Food Preservation.
- Some recipes use just the peppers, sugar, and water. I don’t care for those because the flavor is too flat. The vinegar and onion add a nice contrast of flavors that keeps them from being weirdly sweet.
- I add onions because I like the color contrast, for Christmas I’ll add slices of the small red sweet peppers. That adds both a taste and a color contrast.
- You can control the spicy heat to some extent by removing the seeds and membrane before you begin for milder peppers. Leave the seeds in and it’s going to be infused with the fires from hell. It’s your call.
- Save any leftover syrup to use in cocktails and sauces. Ok. Mostly cocktails. 🙂 I love a good pineapple margarita made with a splash of this syrup. I also like it on biscuits but that’s another story.
- Use gloves! I don’t use gloves when I’m working with hot peppers but don’t do as I do, do as I say and wear gloves. This is especially important if you have sensitive skin.
- Don’t rub your nose or eyes, and for goodness sake don’t go to the bathroom without washing your hands really well beforehand — and after, of course. Trust me on this.
FAQs
Here are the questions I am most frequently asked about this recipe.
How to Serve Candied Jalapeños ?
Spoon them into a bowl and use them to top:
- Hamburgers
- Subs
- Sandwiches of all kinds (maybe not peanut butter and jelly)
- Salads
- Nachos
- Tacos
- Dips
- Spoon over cream cheese and heat in the microwave – serve with crackers
- Pizza
- Chop up in potato salad
- Use the juice in cocktails
Honestly, they are delicious in so many things it’s hard to think of all of them.
Do You Have to Can Cowboy Candy?
Nope. You can make up a jar of these and refrigerate them for several months.
Can I Use a Sugar Substitute?
No, you really need the sugar in this.
Can I Leave the Tequila Out?
You sure can! No worries! Make up the liquid with an equal amount of water.
More Relish Recipes
- Onion and Bacon Jam will make your burgers the talk of the town!
- Spiced Apple Rings are one of my favorite things to put on a ham sandwich. They make a gorgeous addition to any holiday table, too.
- Jezebel Sauce is a southern classic. Sweet, spicy, savory goodness.
You May Need
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I like to use canning jars for storage of foods like this. The 8-ounce jelly jars are just right for giving as gifts or storing in the fridge.
Food safe disposable gloves are exactly what you need to keep from burning your hands when working with hot peppers.
Homemade Candied Jalapeños Recipe
I think people call this recipe cowboy candy because some of us will sit and eat it right out of the jar until our insides boil and we’re breathing fire.
For normal people with most of their sanity intact these candied jalapeños are so good on burgers and sandwiches of all kinds. Make them soon!
If you love this recipe please give it 5 stars!
Candied Jalapenos Recipe (Cowboy Candy)
Print Add to CollectionEquipment Needed
Ingredients
- 8 ounces jalapenos, fresh
- 1/4 cup onion, about 5 thin rings
- 2 cups sugar
- 1 cup cider vinegar
- 1/4 cup tequila, I used 1800 Gold Reposado
Instructions
- Cut the stems off the jalapenos, remove seeds (for milder jalapenos), and slice.
- Cut the onion rings in half or fourths depending on the size.
- Set aside.
- Add the sugar and vinegar to a heavy saucepan.
- Bring to a rolling boil, stirring constantly until the sugar is dissolved.
- Turn the heat down and simmer the mixture for 5 to 10 minutes, or until it reduced by about half.
- Continue to simmer until the temperature reaches about 225F or the syrup thickens when dropped on a cold plate.
- Remove from heat.
- Carefully add the tequila, jalapenos, and onion.
- Return to heat.
- Simmer for about 5 minutes, stirring once in awhile to make sure the syrup isn’t scorching. If it seems too thick add a tablespoon or two of water.
- Remove the pan from the heat.
- With a slotted spoon add the jalapenos to a clean jar.
- Carefully ladle in the syrup to cover the jalapenos.
- Store tightly covered in the refrigerator for at least 24 hours before using.
Notes
- Wear food safe gloves to protect your hands!
- Choose fresh, firm jalapenos with no bruising or soft spots.
- Although some people can theirs I prefer to make them and keep them in the refrigerator. If you want to can them be sure to read this info on processing times by the National Center for Home Food Preservation.
- Some recipes use just the peppers, sugar, and water. I don’t care for those because the flavor is too flat. The vinegar and onion add a nice contrast of flavors that keeps them from being weirdly sweet.
- I add onions because I like the color contrast, for Christmas I’ll add slices of the small red sweet peppers. That adds both a taste and a color contrast.
- You can control the spicy heat to some extent by removing the seeds and membrane before you begin for milder peppers. Leave the seeds in and it’s going to be infused with the fires from hell. It’s your call.
- Save any leftover syrup to use in cocktails and sauces. Ok. Mostly cocktails. 🙂 I love a good pineapple margarita made with a splash of this syrup. I also like it on biscuits but that’s another story.
- Use gloves! I don’t use gloves when I’m working with hot peppers but don’t do as I do, do as I say and wear gloves. This is especially important if you have sensitive skin.
- Don’t rub your nose or eyes, and for goodness sake don’t go to the bathroom without washing your hands really well beforehand — and after, of course. Trust me on this.
Rod
How many pints does this recipe make
Marye Audet
Rod, it makes 1/2 pint. They’re not processed but kept in the fridge. Processing tends to make them a weird texture in my opinion.
Madeleine Hardt
Hi there, from far west Texas. I made the wonderful candied jalapenos…red ones I’d grown, and I’m sorta nutty crazy about eating them on everything, especially pizza, just like you. For my second batch I had a lot of syrup left over and I caramelized it and used it for the caramel to make a pan of flan. It turned out great, with just a tingle of heat in the inverted flan with red jalapeno candied caramelized syrup on top. Thanks so much for the stellar recipe. Red jalapenos are very hot, but I had stripped these of all seeds and veins prior to candying. I will be using this recipe the rest of my life. Thank you, Marye, so much. Madeleine
Marye Audet
I am so glad you liked them Madeleine!! I use the syrup in cocktails. 😉
Mary
you never answered Dona’s question about caning the peppers. Can imagine their going fast at home, but some may want to give them to others to share. Am I to presume you m=have not tried to can them?
Marye Audet
I do not believe there is enough acid in them to can them successfully or safely.
Cathy
After they are candied, can they be dehydrated to save longer? I dehydrate regular sliced jalepenos. Dehydrated tomatoes are awesome!
Thanks
Marye Audet
No, I wouldn’t recommend it.
Donna
Hi Marye
I’m planning to make these today. Since they are not processed in boiling water (canned) are they shelf stable for awhile?
Thank you for this great recipe!
Marye Audet
Keep them in the fridge and they’ll be fine for up to 2 weeks. They never last me longer than that.
Charlie
Refrigerator shelf life for uncanned is 3 months. For canned is 1 year Unrefrigerated
Marye Audet
Good to know!
Catherine
Dear Marye, I just LOVE the sound of these pickled jalapenos. My family and I love spice so this would be a hit in the house….perfect for sandwiches. xo, Catherine
Marye Audet
Oh they are SO good, Catherine!
Pam
Saw these at the local farmers market and thought I can make these, used your recipe, and now I am hooked …..easy, fast and crispy,…. Had a savory cheesecake left over so I seved these over it like a dessert…My friends can’t wait for the recipe
Marye Audet
SO glad you like them! They’re great in potato salad, tuna salad… have fun!
Taylor Kiser
These look great! I’m sitting here thinking of everything I can put these candied jalapenos on!
Marye Audet
So many things! They are so good. 🙂
Patricia @ Grab a Plate
I love this recipe! A “necessity I didn’t know I needed” – great way to put it! I can imagine enjoying these all sorts of ways! Thanks so much for sharing!
Marye Audet
Thanks for stopping by! You’ll love them!