Sweet and spicy lovers, this easy recipe is for you. Candied Jalapenos are so versatile and can be used on all kinds of dishes!
Spicy food is my favorite, and longtime readers know this! I’m not sure how I missed sharing these Candied Jalapenos, but I’m happily making up for that now.
Even more than spicy, I adore the spicy-sweet combination. Candied jalapenos, also called Cowboy Candy in some areas, work with anything – appetizers, desserts, even cocktails! Years ago I shared a few margarita recipes (like these cucumber margaritas) and every time I added some heat to balance the sweetness. These candied jalapenos make that combination even better! You can even use a splash of the syrup from the jar to add the flavor to your cocktail if you prefer not to use the actual jalapeno slices.
They’re really easy to make and will keep for a few months in the fridge. You can can them, too, but after years of watching my mom slave away for days every fall, I’ve never quite gotten on the canning train. We eat these pretty quickly, too, so for us, skipping the extra work of canning and just popping them in the fridge makes a lot more sense. But go for it if you’d like to make a big batch to enjoy for a long time to come!
One thing to note: the longer these sit in the fridge, the better they’ll taste. Plan to make these at least two weeks before you plan to enjoy them, and a month is even better. After that, you can devour the entire batch – just be sure to have another batch going so you never run out!
Candied Jalapenos Ingredients
Here’s what you’ll need:
- Fresh jalapenos – You’ll need about a pound and a half. Since the size of jalapenos can vary wildly, it’s tough to say how many make up this amount. I’ve made these so many times that I can eyeball it now, but you might want to pop them on the scale at your supermarket.
- Apple cider vinegar – We use Bragg’s but any store brand will work just fine.
- Granulated sugar – You can also use half granulated sugar and half brown sugar.
- Garlic powder – Garlic powder is an ideal seasoning to pair with the spicy jalapenos and sweetness of the sugar.
- Turmeric – Adds a touch of color to the peppers and a touch of citrus flavor.
- Celery seed – Adds a savory flavor and aromatics and balances the spiciness of the peppers.
- Cayenne pepper – This one is optional!
Refer to the cowboy candy recipe card below for the complete ingredients list with measurements.
How To Make Candied Jalapenos
This recipe is so simple that the toughest part is slicing the jalapenos! There’s no removing the seeds though, so it only takes a few minutes.
- Slice the peppers – Slice the jalapenos into rings, discard the stems, then just set the sliced peppers aside. This is usually when I make sure I have squeaky-clean jars ready to go, too.
- Make the syrup – Put a large pot on the stove and add the remaining ingredients (apple cider vinegar, garlic powder, sugar, turmeric, celery seed, and the cayenne if you’re using it). Stir it well and bring it to a boil, then reduce the heat and let it simmer for about 5 minutes to reduce it slightly.
- Candy the peppers – Bring it back to a boil and carefully add the jalapeno slices. Stir these carefully and make sure they’re all nicely coated. Reduce the heat again, and gently simmer for another five minutes.
- Jar your jalapenos – Grab a slotted spoon and carefully spoon the jalapenos from the liquid into your jars. Once it’s just the liquid left in the pot, crank the heat up and bring it to a full boil. Boil it for another 5-6 minutes, then carefully (it’s hot and sticky!) spoon it into the jars with the jalapenos, leaving a tiny bit of room at the top of each jar (I usually leave about ½ inch).
- Remove air pockets – Use a spoon, butter knife, or even chopsticks to poke all the way down to the bottom to release any air pockets. Wipe off the jars with a moistened paper towel – especially the rim – and put on the lids.
Now just pop them in the fridge and don’t touch them for about two weeks to a month. The longer they sit, the better they’ll taste! They’ll keep for about three months if prepared properly, which will give you plenty of time to enjoy your candied jalapenos!
Ways To Use Candied Jalapenos
I’ve never found a Mexican dish that wasn’t made better by a few candied jalapenos. Depending on the dish, I’ll either use them directly in the recipe or set them in a little bowl on the table to be used as a condiment. Here are a few of my favorite ways to use them:
- Use the syrup in place of simple syrup to spice up your cocktails. Here are 4 Candied Jalapeno Cocktail Recipes to try.
- Nachos – they’re absolutely incredible sprinkled on the top of nachos, and so much better than fresh or pickled!
- Any Mexican style dish like enchiladas, tamales, tacos, etc.
- On bacon crackers – if you haven’t tried these, you really must! I love them as-is, but they’re just that much better with a few candied jalapenos on top.
- Sweet corn cake – I almost always top this sweet corn cake with jalapenos, but if I have some candied ones on hand, that’s my go-to.
- Hot dogs, burgers, sandwiches, pizza – you won’t regret it!
- Add some to whipped cream cheese for an incredible cracker spread.
- Potato salad, egg salad, even on eggs for breakfast!
- Stir them into homemade nacho cheese sauce, queso dip, or macaroni and cheese.
- Serve them on top of fried deviled eggs.
- Put them on your next charcuterie board for a spicy-sweet kick.
- Top your ice cream with a few.
- Use the liquid as a glaze or marinade for fish or chicken.
Candied Jalapenos Cooking Tips & Variations
- Keep an eye on the heat! – When the syrup starts to boil, it can bubble up and potentially boil over. Reduce the heat slightly to avoid this.
- Try different peppers – Change it up and try something different, or make a variety at once. Other peppers to consider include Fresno chiles, serrano peppers, Anaheim chiles, poblanos, even habaneros if you’re brave!
- Add other spices – Some other spices to consider adding include ginger, vanilla bean, cinnamon, cardamom, red pepper flakes, chili powder, pickling spice, allspice, or lemon/lime zest.
- Tone down the heat – You can remove the seeds from the jalapenos if you want a more mild result.
- Protect your fingers – If you’re sensitive to the oils in the jalapenos, wear disposable gloves while slicing and/or removing the seeds.
Candied Jalapenos Recipe (Cowboy Candy)
Sweet and spicy lovers, this easy recipe is for you. Candied Jalapenos are so versatile and can be used on all kinds of dishes!
Ingredients
- 1 ½ lb fresh jalapenos, sliced and stems discarded
- 1 cup apple cider vinegar
- 1 tsp garlic powder
- 3 cups granulated sugar (or substitute half the white sugar for brown)
- ½ tsp turmeric
- ¼ tsp celery seed
- ¼ - ½ tsp cayenne pepper (optional)
Instructions
- Wash and thoroughly dry some wide-mouth jars and set them aside (any size will work, the amount you’ll need depends on the size you’re using).
- Wash and slice the jalapenos, discarding the stems.
- Put a large pot on the stove and add the apple cider vinegar, garlic powder, sugar, turmeric, celery seed, and the cayenne (if you’re using it). Stir it well and bring it to a boil, then reduce the heat and let it simmer for about 5 minutes to reduce it slightly.
- Turn the heat back up and bring it back to a boil, then carefully add the jalapeno slices. Stir these carefully and make sure they’re all nicely coated. Reduce the heat, and gently simmer for another five minutes.
- Grab a slotted spoon and carefully spoon the jalapenos from the liquid into your jars.
- Once it’s just the liquid left in the pot, crank the heat up and bring it to a full boil. Boil for 6-7 minutes, then carefully (it’s hot and sticky!) spoon it into the jars with the jalapenos, leaving a tiny bit of room at the top of each jar (I usually leave about ½ inch).
- Use a spoon, butter knife, or even chopsticks to poke all the way down to the bottom to release any air pockets. Wipe off the jars with a moistened paper towel - especially the rim - and put on the lids.
- Now just pop them in the fridge and don’t touch them for about two weeks to a month. The longer they sit, the better they’ll taste! You can use them the next day if you can't resist, but the resting time will allow them to develop their flavors to the fullest. They’ll keep for about three months if prepared properly, which will give you plenty of time to enjoy your candied jalapenos!
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 86Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 0g
This data was provided and calculated by Nutritionix.
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