Cowboy Candy

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

25 large, ripe jalapeños (approximately 6 cups of stemmed, sliced jalapeños)
2 c. cider vinegar
2 c. water
1 c. white sugar, granulated
2 tbsp. coriander seeds
2 tbsp. fennel seeds
1 tbsp. black peppercorns

Instructions:

Prepare the jalapeños by removing the ends and slicing each chile horizontally into pieces approximately 1/2″ thick. Place the jalapeño slices along with the remaining ingredients into a large, heavy-bottomed pot and bring to a boil. Reduce to a simmer, stirring frequently, and cook for 25-30 minutes. Finished ‘candy’ will be extremely fragrant, with the pickling liquid just starting to thicken and the chile slices beginning to shrivel slightly. Remove pickled chiles to clean glass jars, distributing the pickling liquid as evenly as possible. Seal and store covered in the refrigerator for up to a month. Note that the flavor of this ‘candy’ deepens the longer it is allowed to sit.

YIELD: approximately 2 1/2 pints

From scarlettabakes.com