Candied Jalapenos Recipe (Cowboy Candy)

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!

4.16 from 33 votes

Candied Jalapenos Recipe (Cowboy Candy)

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Spicy, sweet, tangy, and perfect on everything from sandwiches to appetizers, these homemade candied jalapenos should have a spot in your refrigerator!

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

Ingredients

1x2x3x

• 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

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

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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