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cowboy candy

Cowboy Candy

Have you ever tried cowboy candy? This candied jalapeno is the perfect topping on nachos and tacos as well as baked in cornbread.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiments
Cuisine American
Servings 12 servings
Calories 79 kcal


  • 8 jalapeno peppers, sliced into 1/4 inch rounds
  • 1 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground ginger


  • In a saucepan combine the white sugar, apple cider vinegar, chili powder, turmeric, and ginger. Bring the mixture to a boil then down to a low simmer until the sugar dissolves into a syrup. Add the jalapeno pepper slices to the boiling syrup and simmer for about 4 minutes.
  • Transfer the hot peppers to sterile canning jars and fill the jars with the remaining syrup. Wipe the rim of the jar clean with a washcloth or damp paper towel and either refrigerates the jalapeno slices or can in a water bath canner.

To Can

  • bring a large pot of hot water to a simmer. Meanwhile, sterilize your half-pint or pint jars. Add the jalapenos to the cans and top with the leftover syrup, leaving a 1/4 inch of headspace. Wipe the rims of the jars clean and add the two-piece lids and screw until finger-tight. Place jars into the hot water and onto a steaming rack. Ensure the jars are covered by three inches of water.
  • Bring the water to a full rolling boil and process for 10 minutes for half-pints and 15 for full pints. For higher altitudes, add additional time.
  • Remove the jars using tongs and place them on a cooling rack. Store in a cool place.


Sodium: 2mgCalcium: 1mgVitamin C: 3.3mgVitamin A: 100IUSugar: 20gFiber: 0.3gPotassium: 25mgCalories: 79kcalMonounsaturated Fat: 0.01gPolyunsaturated Fat: 0.05gSaturated Fat: 0.02gFat: 0.1gProtein: 0.2gCarbohydrates: 20gIron: 0.2mg