I don’t do much gardening—I leave that work to the professionals. But come spring, I like to plant a couple of things in planters in the backyard: cherry tomatoes, herbs, and always jalapeños. I love jalapeños and use them all the time. I find that the ones you buy in the grocery store tend to be a little tame. The ones I grow seem to have a bit more kick, and that’s the way I like it. Use whatever jalapeños you can get your hands on. Of course, you can make jalapeño poppers, hot sauce, or add them to salsa—there are so many ways to use them. But I’m a big fan of the sweet and spicy combo, so this year I decided to take my small harvest of jalapeños and make a jar of these candied jalapeños, also known as “Cowboy Candy.”

These Candied Jalapeños make a great little condiment for burgers, hot dogs, or nachos, and they’re fantastic mixed into a cream cheese-based spread. This recipe makes a small batch, but you could easily double it if you have more jalapeños to use up. When choosing your jalapeños, make sure they are firm and free of blemishes. These are really easy to make and make a fun hostess gift to take to your next barbecue.

Table of Contents

• Ingredients you will need for these Candied Jalapenos
• How to make these Candied Jalapenos (Cowboy Candy)
• Tips and tricks to make the best Candied Jalapenos
• FAQ

Ingredients you will need for these Candied Jalapenos

This simple recipe combines spicy jalapeños with sweet syrup for an irresistible condiment:

• ¾ cup granulated sugar
• ¼ cup apple cider vinegar
• 350g (12-15) fresh jalapeños, sliced
• 1 teaspoon coriander seeds, crushed (optional)
• 1 bay leaf (optional)

How to make these Candied Jalapenos (Cowboy Candy)

Follow these steps to create your own jar of sweet and spicy Candied Jalapeños:

1. Prepare the Syrup: In a medium pot, combine the granulated sugar and apple cider vinegar. Set the pot over medium heat and bring the mixture to a simmer, stirring occasionally. Simmer for about 2 minutes until the sugar is fully dissolved.
2. Cook the Jalapeños: Add the sliced jalapeños to the simmering syrup and stir to combine. Return the mixture to a simmer and cook the jalapeños, uncovered, for 10 minutes, stirring occasionally. The jalapeños will shrink in size and change color as they cook.
3. Cool and Jar: Turn off the heat and let the jalapeños rest in the pot for 10 minutes. If using, add the crushed coriander seeds and bay leaf to a heatproof jar. Transfer the jalapeños and syrup to the jar, pressing down the jalapeños so they are mostly submerged in the syrup.
4. Refrigerate: Allow the jar to cool to room temperature before sealing with a lid. Store the candied jalapeños in the refrigerator.

Storage Tip: These Candied Jalapeños will keep in the refrigerator for up to 2 weeks.

Tips and tricks to make the best Candied Jalapenos

• Choose fresh jalapeños: Select firm, blemish-free jalapeños for the best texture and flavor.
• Adjust the heat: If you prefer a milder version, you can remove the seeds from the jalapeños before slicing them.
• Make it a gift: These Candied Jalapeños make an excellent homemade gift for friends and family who love a little heat!

FAQ

Can I use other types of peppers?

Yes, you can substitute jalapeños with other types of peppers, such as serranos or fresnos, depending on your heat preference.

How do I store these Candied Jalapeños?

Store the candied jalapeños in an airtight jar in the refrigerator for up to 2 weeks. They’re best enjoyed cold or at room temperature.

What can I do with the leftover syrup?

The leftover syrup is full of flavor! Use it as a glaze for grilled meats, drizzle it over roasted vegetables, or even mix it into cocktails for a sweet and spicy kick.

Can I make a larger batch for canning?

Absolutely! You can easily scale up the recipe and can the candied jalapeños using a water bath canning method for longer storage.

And that’s it for these Candied Jalapenos (Cowboy Candy)! If you make them, please tag me on Pinterest or Instagram so I can see! And if you’re a fan of sweet and spicy condiments, check out my other recipes here. Feel free to leave any questions, comments, or reviews! I’d love to hear from you!

Candied Jalapenos (Cowboy Candy)

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• Author: Andrea Buckett

Ingredients

3/4 cup granulated sugar 1/4 cup apple cider vinegar 350g (12-15) fresh jalapenos, sliced 1 teaspoon coriander seeds, crushed (optional) 1 bay leaf (optional)

Instructions

1. Add the sugar and vinegar to a pot set over medium heat.  Bring the mixture to a simmer, stirring occasionally.  Simmer for about 2 minutes. Add the sliced jalapenos and stir to combine.  

2. Return to a simmer and cook the jalapenos, uncovered for 10 minutes, stirring occasionally. The jalapenos will shrink in size and change colour. Turn off the heat and let them rest for 10 minutes.

3. Add the coriander seeds and bay leaf (if using) to a heat proof jar). Transfer the jalapenos and syrup to the jar. Press down the jalapenos so they are mostly submerged in the syrup.