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Cowboy candy is a spicy and sweet condiment made from jalapeño peppers. The jalapeños are sliced and simmered in a mix of sugars, vinegar, and spices until they’re glossy and deliciously zesty. They’re the perfect addition to burgers, sandwiches, hot dogs, you name it!
Cowboy candy is a spicy-sweet condiment that’s made from jalapeño peppers. The jalapeños are sliced and then candied in a mix of sugars, vinegar, and spices. If you’ve never tried cowboy candy before, I can see how it may seem like an unusual combination of flavors, but trust me on this one. It’s amazing! You can use it as a topping for nachos, in salads, on burgers, or even in appetizers to add a flavorful kick to your favorite dishes.
This is one condiment you won’t be able to get enough of. Swap out your typical relish and use cowboy candy instead! It has sweetness, spice, and everything nice! You’ll be addicted after you try it. It makes any dish taste gourmet and gives it the best complex flavor.
Each of these ingredients adds its own flair to cowboy candy, creating that perfect blend of spicy, sweet, and a little extra something that makes it so tasty!
Now that you’ve got all of the ingredients lined up, here’s how to make a tasty batch of cowboy candy. You’re going to want to put this spicy-sweet condiment on everything!
Make your own perfect batch of cowboy candy with these simple tips! Everyone will wonder what the secret ingredient is when you add it to your favorite meals.
The good news is, cowboy candy has a nice, long shelf life! Keep it in an airtight jar in the fridge. It will stay good for 2-3 months, or 6 months to a year if it has been properly sealed and canned.
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Cut off the jalapeño stems then slice them into uniform 1/8-1/4 inch rounds. Set aside. I recommend using gloves when working with hot peppers!
In a medium saucepan, add the sugars, vinegar, garlic and spices. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 6 minutes.
Add the jalapeños, reduce the heat to medium and simmer until the peppers start to look shrunken and glossy, about 6-8 minutes.
Transfer the jalapeños to a pint-sized mason jar or glass container using a slotted spoon.
Pour the remaining syrup over the jalapeños until they are submerged. Don’t fill them too much with the syrup because it will spill over when you add the lid.
Cool to room temperature before covering with a lid and refrigerating.
Serving: 1pepperCalories: 107kcalCarbohydrates: 27gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 7mgPotassium: 64mgFiber: 0.5gSugar: 26gVitamin A: 200IUVitamin C: 17mgCalcium: 12mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.