Sweet, tangy, crispy, and spicy, these candied jalapenos are easy to make at home. They’re perfect in sandwiches, on cream cheese, and just about anything else you’d like to add them to. No need to can them, they’ll stay good tightly covered in the refrigerator for an indefinite period of time. Indefinite because they’ve never lasted very long here.
For this recipe you’ll need: fresh jalapenos, onions, cider vinegar, sugar, and tequila. An instant read thermometer is nice to have.
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Candied jalapenos, 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.
If that isn’t enough reason to make them then consider this – I’ll be posting a recipe soon and these are one of the ingredients. You don’t want to mess up an awesome recipe with inferior candied jalapenos, right?
The Restless Chipotle Channel
I developed this recipe because the commercial candied jalapenos just never taste right to me and the other recipes that I’ve tried just weren’t what I was looking for. After a couple of (thousand) experiments I ended up with a crunchy, crispy, sweet, tangy candied jalapeno 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 jalapenos don’t taste like tequila. They taste like the best cowboy candy you’ve ever had. 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 either 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. Save any leftover syrup to use in cocktails and sauces. Ok. Mostly cocktails. 🙂
I don’t use gloves when I’m working with jalapenos 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.
Trust me on this.
You may need
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I like 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 like jalapenos.
Homemade Candied Jalapenos Recipe
Here’s the candied jalapenos recipe. What’s your favorite way to eat candied jalapenos? Leave a comment below and let me know!
Candied Jalapenos: Best Recipe Ever
Ingredients
- 8 ounces fresh jalapenos
- About 5 thin rings of a fresh onion
- 2 cups sugar
- 1 cup cider vinegar
- 1/4 cup tequila 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.
- Carefully add the tequila, jalapenos, and onion.
- 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
If you liked these candied jalapenos you may also like these Restless Chipotle favorites…
From left to right: Fig and Chipotle Jam, Onion and Bacon Jam, Plum and Lychee Chutney – Click on the image to see the recipe.
Here are some similar recipes from a couple of my favorite bloggers.
Refrigerator Dill Pickles Self Proclaimed Foodie
Spicy Pickled Pineapple Running to the Kitchen
Part of these roundups
Meal Plan Monday #73
Rod says
How many pints does this recipe make
Marye Audet says
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 says
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 says
I am so glad you liked them Madeleine!! I use the syrup in cocktails. 😉
Mary says
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 says
I do not believe there is enough acid in them to can them successfully or safely.
Cathy says
After they are candied, can they be dehydrated to save longer? I dehydrate regular sliced jalepenos. Dehydrated tomatoes are awesome!
Thanks
Marye Audet says
No, I wouldn’t recommend it.
Donna says
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 says
Keep them in the fridge and they’ll be fine for up to 2 weeks. They never last me longer than that.
Charlie says
Refrigerator shelf life for uncanned is 3 months. For canned is 1 year Unrefrigerated
Marye Audet says
Good to know!
Catherine says
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 says
Oh they are SO good, Catherine!
Pam says
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 says
SO glad you like them! They’re great in potato salad, tuna salad… have fun!
Taylor Kiser says
These look great! I’m sitting here thinking of everything I can put these candied jalapenos on!
Marye Audet says
So many things! They are so good. 🙂
Patricia @ Grab a Plate says
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 says
Thanks for stopping by! You’ll love them!