• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mexican Please

  • Home
  • Recipes
    • Most Popular
    • Most Recent
    • Salsas
    • Appetizers/Sides
    • Beans
    • Breakfast
    • Dessert
    • Drinks
    • Enchiladas
    • Main Dish
    • Mexican Cooking 101
    • Tacos
    • Soup
    • Tortillas
    • Vegetarian
  • Articles
  • Cooking Course
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Course
  • Contact
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Tips
    • Course
    • Contact
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Most Recent

    Candied Jalapenos

    January 10, 2020 By Patrick 10 Comments

    344 shares
    • Share
    • Tweet

    Finally some Candied Jalapenos!  I've been getting emails about these for years and over the past few weeks I've been fiddling with a recipe for them.    

    They are sweet, fiery delights that also happen to be highly addictive, so consider yourself warned!! 

    You'll also sometimes see these referred to as Cowboy Candy, and that seems to be a perfect nickname for these sweet little fireballs. 

    Warning: these sweet and spicy Candied Jalapenos are super addictive! mexicanplease.com

    How To Make Cowboy Candy

    I don't really do any long term canning, so please keep in mind that these instructions are designed for quick pickling.  In other words, we'll use some vinegar as the pickling agent and let them rest in the fridge to develop their flavor.  They'll keep for up to a month in the fridge. 

    And just to prove that there is loads of flexibility in this recipe, here are the versions I've made over the past couple weeks.  All of them were acceptable but there was a clear winner for me:

    Candied Jalapenos Version #1:

    I wanted to taste the simplest version possible, so I made a batch using just vinegar, jalapenos, and sugar.  Simply boil the sugar into the vinegar and let the sliced jalapenos go for an extended swim in this sugary mixture.   Result:  I was surprised how good these were with such a simple ingredient list.  Sweet and fiery, but I wanted a bit more flava in them. 

    Candied Jalapenos Version #2:

    Taking a cue from our traditional Pickled Jalapenos recipe, I made a batch with a full dose of Mexican flavors:  onion, garlic, Mexican oregano, and cumin.  And while this batch seemed to have serious potential, the dosage on the additional flavors was too high and it seemed to cover up the sweetness too much. 

    Candied Jalapenos Version #3:

    For this batch I used similar flavors as Version #2, but I cut down the amounts so there was just a hint of the Mexican flava.  Really liked this batch as they were super sweet, fiery, and had undertones of cumin and garlic -- a really nice balance. 

    Candied Jalapenos Version #4:

    And just to test out the sweetness, I made a final batch that had a similar flavor profile as Version #3 but with half of the sugar.  I found this batch to be kind of disappointing as the sweetness got lost behind the big flavor of the jalapenos. 

    So Version #3 is the clear winner for me and that's what I'll be detailing in this post, but keep in mind that these Candied Jalapenos are quite flexible and they are more than willing to accommodate your palate. 

    You'll need about 1.5 lbs. of jalapenos to fit a quart sized jar.  That will be roughly 15-20 jalapenos, depending on their size.  You could also cut this recipe in half and use a pint-sized jar.  

    Slicing up 20 jalapenos

    Don't forget to use caution when cutting up the jalapenos!  I use my hands knowing that a thorough hand-washing is on the horizon, but if you have sensitive skin or any open wounds then consider using gloves.  More tips on handling hot chiles. 

    For the additional flavor I used:

    pinch of cumin seeds
    pinch of Mexican oregano
    a few black peppercorns
    1/8 chopped onion (or 2-3 tablespoons worth)
    a single, roughly chopped garlic clove

    Warning: these sweet and spicy Candied Jalapenos are super addictive! mexicanplease.com

    I usually give the spices a quick grind in a molcajete, but this is optional -- you can use powdered spices instead of seeds and still get a good result. 

    And now for some sweetness...

    You'll need about 4 cups of sugar for a quart sized jar.  Yes, 4 cups!

    Adding 4 cups of sugar to the vinegar mixture

    It takes loads of sugar to compete with the fiery jalapenos so don't be shy with it!  

    So we'll add 4 cups of sugar to 1 cup white vinegar and 1 cup water.  Bring this to a boil, then reduce heat and let simmer for a few minutes.   

    As that comes to a boil you can saute the onion and garlic until softened, then adding the spices and 1/2 teaspoon salt.  After cooking the spices for a moment we'll add the sliced jalapenos and the vinegar mixture.

    Adding the sugar vinegar mixture to the jalapenos

    Bring this mixture to a boil.

    Stirring the jalapenos

    Then turn down the heat and let the jalapenos simmer for a couple minutes.

    I'm using one of these quart-sized Mason jars for the jalapenos:

    Quart sized Mason jar

    But you could just as easily use 2 pint-sized jars for this recipe. 

    I find it easiest to use some type of slotted spoon or ladle to add the jalapenos to the jar, and then pouring the sugar brine over the top of them.

    Quart sized jar of Candied Jalapenos

    It's worth taking a taste of them now but it's just for reference.  They'll be much sweeter after resting in the fridge overnight.  I usually take a taste of the brine as well as it's a good snapshot of the flavor base. 

    Let this jar sit on the counter for a few minutes to cool down, then cap it and stick it in the fridge.  And try to forget about them as they prefer to sweeten overnight! 

    Warning: these sweet and spicy Candied Jalapenos are super addictive! mexicanplease.com

    Hello Candied Jalapenos!

    If all went according to plan you should have some sweet, fiery delights that fully justify their nickname -- Cowboy Candy.  You may also notice them sweetening up further over the coming days as the jalapenos take on more of the brine. 

    You can use these as a final garnish on your favorite dishes, or you can simply munch on them all by their lonesome.  Like a cowboy. 

    Buen Provecho. 

    Scroll down for the recipe box, and feel free to use the comments section below if you have questions or want to leave feedback on this recipe.  For up-to-date recipes follow us on Facebook, Pinterest, or Instagram. 

    Warning: these sweet and spicy Candied Jalapenos are super addictive! mexicanplease.com

    Candied Jalapenos

    Warning: these sweet and spicy Candied Jalapenos are super addictive!   (Note:  instructions not designed for long term canning.)
    5 from 5 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 24
    Calories: 139kcal
    Author: Mexican Please

    Ingredients

    • 1.5 lbs. jalapenos (approx. 15-20 jalapenos)
    • 1/8 small onion (or 2-3 tablespoons worth)
    • 1 garlic clove
    • 1 cup white vinegar
    • 1 cup water
    • pinch of cumin
    • pinch of Mexican oregano
    • 1/2 teaspoon salt
    • 4-5 black peppercorns
    • 4 cups sugar

    Instructions

    • Give the jalapenos a good rinse and then cut them into 1/4 inch slices, discarding the stems.
    • Roughly chop the peeled garlic clove and a few tablespoons worth of onion.
    • Add 1 cup white vinegar, 1 cup water, and 4 cups white sugar to a saucepan.  Bring to a boil, then reduce heat and let simmer for a few minutes. 
    • Saute the onion and garlic in a glug of oil over medium heat using a skillet large enough to hold the jalapenos.  Once the onion has softened, add the spices and salt:  pinch of cumin, pinch of Mexican oregano, black peppers, and 1/2 teaspoon salt.  If using seeds and peppercorns I usually give them a quick crush in the molcajete but this is optional. 
    • Cook the spices for a moment and then add the sliced jalapenos and the vinegar mixture.  Bring to a boil, then turn down the heat and let the jalapenos simmer for a couple minutes.  
    • Add the mixture to a quart-sized Mason jar (or two pint-sized jars).  I usually use a slotted spoon or ladle to add the jalapenos first, and then pour the brine on top of them.  Partially cover and let sit on the counter for a few minutes to cool down. 
    • Once cooled you can cap the jar and store it in the fridge.  They'll have most of their flavor the next day, but may continue to sweeten up over the coming days.  They'll keep for up to a month in the fridge. 

    Notes

    Kosher, sea or pickling salts are the most common salts used for pickling vegetables.  Iodized salt isn't recommended as sometimes additives will affect the brine.
    Glass containers seem to be the best choice for storage of this vinegar based brine.  Metallic containers not recommended. 
    It's also best practice to use a non-reactive pan when heating up the vinegar. 
    Always use caution when handling hot chiles -- here are some tips on handling hot chili peppers. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Our latest recipe is a batch of Enfrijoladas made with Peruano Beans:

    Corn tortillas drenched in creamy, chipotle-infused Peruano beans? I'm in! mexicanplease.com

    Still hungry?!

    Want to receive Mexican Please recipes via email when they are posted?  Sign up below to subscribe.  All recipes are spam free.

    And don't worry, we hate spam too!  You can unsubscribe at any time.

    Thank You For Subscribing!

    « Best Recipes of 2019
    Enfrijoladas Made With Peruano Beans »

    Reader Interactions

    Comments

    1. Gillie

      October 16, 2022 at 5:22 pm

      5 stars
      We planted a few jalapeño plants and of course they all put on a bumper of peppers at once. I decided to give this a try. Oh boy, am I glad I did! These are fantastic, sweet hot and yummy. The only worm in the pudding is some of these jalapeños are as hot as serranos! These are a winner and I can't wait to try some on a burger.

      Reply
      • Patrick

        October 17, 2022 at 7:47 pm

        Thanks Gillie!

        Reply
    2. Mike

      June 18, 2020 at 6:58 am

      Patrick, curious if you can use an artificial sweetener. Sweeteners have come a long way in flavor and on a Keto diet real sugar is a deal breaker. I soon will have jalapenos fresh from the garden and usually more than I can handle but this recipe might help me use them up. Just found your site and will try your recipes.

      Reply
      • Patrick

        June 18, 2020 at 12:18 pm

        Hey Mike! Hmmm I would say most likely yes you could use artificial sweeteners, but to be honest I haven't tried that yet so I can't say for sure if the jalapenos will absorb them just as readily as plain ol' sugar. Cheers.

        Reply
        • Mike

          June 21, 2020 at 2:38 am

          I’m gonna try it, I’ll let you know how it works out.

          Reply
          • JOE

            September 04, 2021 at 1:43 pm

            5 stars
            SO? WHAT HAPPEBED?>

            Reply
    3. BARBARA SAAVEDRA

      January 11, 2020 at 1:11 pm

      [ HAVE DONE THIS USING MY LEFTOVER BREAD & BUTTER PICKLE BRINE WHEN CANNING PICKLES.....ADDS ZIP TO HAMBURGERS AND HAM SANDWICHES
      STILL ENJOYING YOUR RECIPES AND RECOMMENDING THIS WEB SITE TO OTHERS. LOOK FORWARD TO EACH NEW ENTRY. THANK YOU!

      WHILE VISITING IN NAYARITE AT PLATANITOS BEACH....WE WERE SERVED RED SNAPPER COOKED OVER WOOD COALS...THEY CALLED IT...PESCADO SIRYANDIADO (PHONETIC SPELLING)..DOES THIS SOUND FAMILIAR?
      HAVEN'T FOUND A RECIPE FOR THIS - DO YOU HAVE ONE?

      Reply
      • Patrick

        January 13, 2020 at 2:28 pm

        Thanks much for your tip Barbara! I don't have a Red Snapper recipe on my site yet but it's on my list 🙂 Cheers.

        Reply
    4. Penny

      January 11, 2020 at 4:23 am

      Can't wait to try this recipe! This is right up my alley. I adore jalapenos and want to eat them with everything!

      Reply
      • Patrick

        January 13, 2020 at 2:30 pm

        Heh, hope you enjoy them Penny!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

    Footer

    Mexican Recipes

    Cooking Course

    Mexican Cooking 101

    Ingredients

    Salsas

    Starting a Food Blog

    Enchilada Recipes

    About Me

    Contact

    Disclaimer

    © 2023 Mexican Please
 - Privacy Policy