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Candied Jalapeno Chilli Peppers (Cowboy Candy)
Sweet and fiery and savoury too, perfect with burgers and BBQ, cheese and so much more
Ingredients
- 200 g jalapeno peppers
- 200 g sugar
- 100 ml cider vinegar
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground garlilc
Instructions
- carefully chop the jalapeno peppers into 3mm rounds either using a knife, mandoline or the cutting blade on a food processor. Whatever method wear plastic gloves!
- Mix all other ingredients in a pan and heat gently till sugar has dissolved then bring to boil for 1 minute, lower heat to simmer for 5 minutes till syrup
- Add the chopped peppers and cook in the syrup for 5 minutes
- Carefully ladle into a sterilised jar and cover with the syrup. Store remaining syrup in a jar in fridge to use in chilli con tarne etc.
Video
Notes
Cowboy candy will keep in the fridge for up to 6 months
Serve with BBQ, burgers, tacos, cheese, sandwiches and so much more
Nutrition
Calories: 58kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 42mgFiber: 1gSugar: 14gVitamin A: 144IUVitamin C: 16mgCalcium: 2mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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