Saturday, August 23, 2014


I love hot peppers, they really don't love me though.  I will usually keep eatin' em even though my nose is running, my eyes are running & my mouth is on fire.

I made two different Jalapeño "snacks"  first was Cowboy Candy 

3 pounds fresh jalapenos

2 cups apple cider vinegar

6 cups granulated sugar

½ teaspoon turmeric

½ teaspoon celery seed

3 garlic cloves, chopped

2 teaspoon crushed red pepper flakes

1. I highly recommended you wear gloves!   Remove stems from all of the jalapenos and slice 1/8 inch thich or so. I used my mandoline slicer.  Love that thing.  Set aside.

2. In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic and crushed red pepper flakes to a boil. Reduce heat and simmer for 5 minutes.

3. Add the pepper slices and simmer for 5 minutes.

4. Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar.

5. Turn up the heat and bring the syrup to a full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeno peppers in the jars but still leaving ¼ inch from the top. Make sure there are no air pockets by sliding a plastic utensil down the inside of the jars. Wipe the rims of the jars with a clean, dampened with vinegar cloth and place lids & rings on the jars.

6. You are now ready to process in a water bath for 10 minutes for pints.  Or you can just refrigerate them. 

7. The hardest step of all....let them sit for 2 weeks to let the flavors blend.

3 pounds of Jalapeños
Apple Cider vinegar, crushed red pepper, minced garlic, turmeric, celery seed and sugar, lots of sugar
Simmering. Diffinalty cleared out the sinuses

Jalapeño Jam coming soon.....
Cowboy Candy on left, Jalapeño Jam on right

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