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Home » Recipes » Cooking Basics

Candied Jalapenos Recipe (Cowboy Candy)

Published: Jan 8, 2020 Last Updated: Sep 8, 2021 by Marye 1812 words. | About 10 minutes to read this article.

Spicy, sweet, & tangy! These candied jalapeno peppers add a blast of flavor to everything from sandwiches to appetizers. Homemade cowboy candy should have a spot in your refrigerator at all times!
Total time 15 minutes
Jump to Recipe

Next time try these in your macaroni salads, potato salads, and pea salads for a delicious twist!

Top view of an open jar of candied jalapenos.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥄 Equipment
  • 🥫 Storage
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • You May Need
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love it

  • Perfect combination of sweet and spicy.
  • Delicious on burgers and hot dogs.
  • Great way to use up all those peppers taking over your garden and they make great a gift for your heat loving friends!

This is such a delicious addition to the pickle shelf! Candied jalapenos are super easy to make and they are great snacks as well as perfect for adding to all kinds of sandwiches and salads.

🧾 Ingredients

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  • Fresh jalapeno peppers
  • Onions
  • Apple cider vinegar
  • Sugar
  • Tequila, optional but good.

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.

🔪 Instructions

  1. Cut the stems off the jalapenos, remove seeds (for milder jalapenos), and slice.
  2. Cut the onion rings in half or fourths depending on the size.
  3. Set aside.
  4. Combine vinegar and sugar in a heavy saucepan or large pot depending on if you are doubling the recipe or not.
  5. Bring to a full rolling boil, stirring constantly until the sugar is dissolved.
  6. Turn the heat down and simmer the mixture for 5 to 10 minutes, or until it reduced by about half.
  7. Continue to simmer until the temperature reaches about 225F or the syrup thickens when dropped on a cold plate.
  8. Remove from heat.
  9. Carefully add the tequila, jalapeno pepper slices, and onion.
  10. Return to heat.
  11. 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.
  12. Remove the pan from the heat.
  13. With a slotted spoon add the jalapeño peppers to a clean jar.
  14. Carefully ladle in the syrup to cover the jalapeno slices.
  15. Store tightly covered in the refrigerator for at least 24 hours before using.

🥄 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

🥫 Storage

Believe it or not the easiest way to store this classic jalapeno recipe is in the refrigerator in an airtight container for up to three months! I suggest a Mason jar with a tightly fitting lid.

You can preserve candied jalapeno slices by canning them but I prefer not to, personally.

💭 Tips

Expert Tip: 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.

  • 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.
  • Cut the jalapeño slices kind of thick for best results.
  • 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.
  • 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

Can I use a sugar substiute?

No, you really need the white sugar in this.

Can I leave the tequila out?

You sure can! No worries! Make up the liquid with an equal amount of water.

sliced fresh jalapenos

📚 Related recipes

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.

  • 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.
  • Spicy Chipotle Aioli Recipe
  • Panera Pickled Onions
  • Texas Dry Rub Recipe
  • Strawberry Cream Cheese Spread

🍽️ Serve with...

You can use them in place of fresh jalapeños in most recipes. 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 on top of cream cheese and heat in the microwave - serve with crackers
  • Pizza
  • Chop up in potato salad
  • Use the juice in cocktails
  • These are SO good chopped up in Velveeta queso dip

Honestly, they are delicious in so many things it's hard to think of all of them.

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.

A glass jar of candied jalapenos on a wooden surface.

📞 The last word

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.

It's absolutely one of my favorite jalapeño recipes!

Sweet, tangy, crispy, and spicy, candied jalapenos are easy to make. They're an addictive snack, perfect in sandwiches (I love them in these chicken biscuits!), 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.

Candied jalapeño peppers, cowboy candy, or whatever you call them are an absolute necessity that you didn't know you needed.

The sweet, sliced jalapeños 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!

And...they're a great way to use up all those fresh garden peppers!

If that isn't enough reason to make them then consider this - they are an absolute necessity in these shrimp po' boy sandwiches.

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 click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

candied jalapenos title compressor
4.25 from 44 votes

Candied Jalapeno Peppers Recipe (Cowboy Candy)

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Spicy, sweet, & tangy! These candied jalapeno peppers add a blast of flavor to everything from sandwiches to appetizers. Homemade cowboy candy should have a spot in your refrigerator at all times!
Course Condiment
Cuisine American - Southwest
Prep Time: 5 minutes
Cook Time: 10 minutes
Chilling Time: 1 day
Total Time: 15 minutes
Servings:32
Calories:57
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • insta-read thermometer
  • Mason jars

Ingredients

  • 8 ounces jalapenos, fresh
  • ¼ cup onion, about 5 thin rings
  • 2 cups granulated sugar
  • 1 cup cider vinegar
  • ¼ cup tequila, optional - I used 1800 Gold Reposado
US Customary - Metric

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

sliced sweet red peppers may be added in place of the onion. Or use both.
  • 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.

Nutrition Facts

Serving: 2teaspoons | Calories: 57kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 13g | Vitamin A: 76IU | Vitamin C: 8mg | Calcium: 1mg | Iron: 1mg

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    Last updated August 31, 2021 for readability.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Karen

      August 12, 2021 at 1:08 pm

      I will definitely be making this today. Can you use other hot peppers besides jalapeños? I have hot banana peppers. Thank you for sharing this recipe. K

      Reply
      • Marye

        August 12, 2021 at 4:03 pm

        Sure! Use whatever you have. 🙂

    2. Gratemeister

      December 07, 2020 at 3:33 pm

      I have been making "cowboy cookies" for years. I always can them and have no issue with a change in the texture. I also put up any leftover syrup and baste it on pork chops and pork loins. YUMMMM

      Reply
    3. Elizabeth

      October 21, 2020 at 4:20 pm

      5 stars
      I have made these SO many times since finding this article. My husband and father-in-law are nuts for them. They eat them on everything, or just on their own, straight out of the jar. It might just be the #1 requested recipe in our family! Thank you so much for sharing, we will love this for a lifetime. I will pass this on to my grandchildren and further decendents 😊

      Reply
    4. Rod

      July 27, 2018 at 9:19 pm

      How many pints does this recipe make

      Reply
      • Marye Audet

        August 10, 2018 at 11:18 am

        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.

    5. Madeleine Hardt

      October 24, 2017 at 11:39 pm

      5 stars
      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

      Reply
      • Marye Audet

        November 02, 2017 at 11:10 am

        I am so glad you liked them Madeleine!! I use the syrup in cocktails. 😉

    6. Mary

      August 26, 2017 at 12:01 pm

      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?

      Reply
      • Marye Audet

        August 26, 2017 at 12:54 pm

        I do not believe there is enough acid in them to can them successfully or safely.

      • Cathy

        September 26, 2017 at 3:14 pm

        After they are candied, can they be dehydrated to save longer? I dehydrate regular sliced jalepenos. Dehydrated tomatoes are awesome!
        Thanks

      • Marye Audet

        September 26, 2017 at 3:41 pm

        No, I wouldn't recommend it.

    7. Donna

      August 15, 2017 at 11:23 am

      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!

      Reply
      • Marye Audet

        August 15, 2017 at 5:36 pm

        Keep them in the fridge and they'll be fine for up to 2 weeks. They never last me longer than that.

      • Charlie

        February 13, 2018 at 10:08 am

        5 stars
        Refrigerator shelf life for uncanned is 3 months. For canned is 1 year Unrefrigerated

      • Marye Audet

        February 15, 2018 at 2:24 pm

        Good to know!

    8. Catherine

      September 26, 2016 at 10:36 am

      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

      Reply
      • Marye Audet

        September 26, 2016 at 11:11 am

        Oh they are SO good, Catherine!

      • Pam

        June 25, 2017 at 6:36 pm

        5 stars
        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

        June 25, 2017 at 7:11 pm

        SO glad you like them! They're great in potato salad, tuna salad... have fun!

    9. Taylor Kiser

      September 24, 2016 at 6:59 am

      These look great! I'm sitting here thinking of everything I can put these candied jalapenos on!

      Reply
      • Marye Audet

        September 24, 2016 at 8:12 pm

        So many things! They are so good. 🙂

    10. Patricia @ Grab a Plate

      September 23, 2016 at 6:43 pm

      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!

      Reply
      • Marye Audet

        September 24, 2016 at 8:10 pm

        Thanks for stopping by! You'll love them!

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