Pickling jalapeños is my go-to, mostly because I tend to kill every other pepper plant in my garden, and because I love the balance of tang and fire that vinegar offers. But every now and then, I like to put a sweet twist on things and make candied peppers. The result (and the syrupy by-product) is perfect for sprucing (and spicing) up cocktails. Beyond just popping them in your mouth, try them on a fried chicken sandwich or chop them into potato salad or coleslaw.
The Scoville level of jalapeños can range from mild to super hot, so use caution when working with them. Wear gloves during prep, and be careful not to touch your face or eyes. To make Cowboy Candy less spicy, core the peppers to remove the inner membrane and seeds. To give it more of a kick, experiment with adding some serranos, red chile flakes, or a habanero pepper.
Cowboy Candy
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon sea salt
- 8–12 jalapeños, sliced in 1/4-inch rounds
- 3 garlic cloves
- 1 teaspoon coriander seeds, crushed
Instructions
- On the stovetop, combine sugars, vinegar, turmeric, and salt in a large nonreactive pot. Simmer syrup ingredients on medium-high heat for about 5 minutes, until combined. Stir regularly, so the syrup doesn’t bubble up.
- Add sliced jalapeños and garlic to the syrup mixture and bring to a boil, then reduce to a simmer. Stir occasionally and continue cooking for 5 minutes; remove from heat.
- Put coriander seeds into a pint-sized jar. Using a slotted spoon or tongs, transfer cooked jalapeños to the jar, leaving the syrup behind in the pot. Lightly pack the jar and leave 1/2 inch of head space.
- Return syrup to a boil and simmer until reduced by about third, 8–10 minutes. Ladle the syrup into the jars, covering jalapeños and leaving 1/2 inch of head space. Once jars cool, place them in the refrigerator for up to 3 months.
- Don’t throw away any extra syrup! Save it to use in marinades, dressings, and cocktails (see recipe on page 80), or mix with fruit for a sweet and spicy kick. And if you don’t have leftover syrup from the making, you can do the same with what’s left in the jar once the jalapeños are gone.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
