Candied jalapeño relish, or cowboy candy, is a sweet and spicy condiment made with homegrown jalapeños and can be water bath canned or eaten right away.
This is one of my favorite canning recipes for jalapeños because i often find that I have an abundance of these spicy peppers at the end of the growing season.
I try to use a mix of red and green peppers because I like the colors, but you could use all green, too.
What Is Candied Jalapeño Relish ?
Candied jalapeño relish is a spicy condiment made with jalapeño peppers in a sweet syrup. I adapted this recipe from the more traditional cowboy candy recipe, which uses sliced jalapeños as opposed to minced.
I find it easier to eat when the peppers are chopped finely kind of like a pickle relish versus in slices.
It’s a nice change-up from cucumber relish and adds a sweet, tangy spice to burgers, hotdogs, and sandwiches.
I also like to mix it with cream cheese and bake it as a dip.
This condiment would be great on a cheese board and pairs well with goat cheese, sharp cheddar, and gouda.
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Ingredients for Candied Jalapeño Relish
To make candied jalapeño relish, or cowboy candy relish, you will need:
- 14 heaping cups of fresh jalapeño peppers (red or green)
- 3 cups of sugar
- 1.5 cups of apple cider vinegar
- 1/2 teaspoon of turmeric powder
- a pinch of salt
- 1 Tablespoon of garlic powder
- food processor
- saucepan
You’ll also need equipment to water bath can the relish.
- glass canning jars
- a water bath canner
- new canning lids
- jar lifter
- a canning funnel
If you’re not canning the relish, it will keep in the refrigerator for 3 weeks. I haven’t tried freezing it, but if you do, remember to leave a one inch headspace or more in your jar for the liquid to expand. I would also recommend using a plastic, freezer-safe container.
How to Make This Candied Jalapeño Relish
First we need to prep the fresh jalapeños. I used a mix of red and green jalapeños from my garden.
Wash and dry the peppers and destem. Then roughly chop the peppers and place them in the food processor. At this point, you can remove all or some of the seeds and pith to make your cowboy candy relish less spicy if you wish. I like mine spicy, so I leave it all in!
Note: When working with spicy peppers, be careful not to inhale the capsaicin from the peppers. It’s very spicy and can irritate your nose and throat. Ventilate your work area, and wear gloves and a mask if you need to!
Process the sliced peppers until the pieces are finely chopped and no large slices remain.
Next, combine the apple cider vinegar, sugar, turmeric, garlic powder, and pinch of salt in a saucepan and bring to a boil.
Reduce the heat to a simmer and stir the syrup until the sugar and salt are completely dissolved. Then add the minced jalapeños to the pot and cook for 5 to 10 minutes.
While the jalapeños are cooking in the syrup, get your water-bath canner ready and bring the water up to a boil.
Prepare your jars, making sure they are completely clean and inspecting them for cracks and defects.
Prepare your lids by making sure they are clean and dry.
Canning Cowboy Candy Relish
Cowboy candy relish needs to go into warm jars before canning. As you are bringing the water in your water-bath canner up to a boil, place the empty canning jars in the water to warm up.
Once the relish is ready to be packed, remove the jars and dump all the water back into the canner.
Place the jars on a clean kitchen towel and put a canning funnel on top of the first jar to help keep things tidy.
I find it easiest to use a slotted spoon to scoop out as much of the jalapeños as I can and divide the peppers up as evenly as possible into the jars.
Then I ladle the hot syrup into each jar leaving a 1/4-inch headspace.
Debubble the relish and syrup. Wipe the rims of the jars with a damp paper towel and again with a dry paper towel to make sure the rims are clean and able to seal properly.
Place a canning lid on each jar and screw the ring on until it is finger-tight. Then lower the jars into the water bath, cover with a lid and bring the water to a roiling boil.
Once the water is boiling, set a timer for 15 minutes if using pint jars, or 10 minutes if using smaller jars.
When the jars have finished being in the boiling water bath, remove each jar carefully and place on a kitchen towel on the counter. Leave them alone for 12 hours without touching. Hopefully you’ll hear the lids begin to pop!
After 12 hours, remove the rings and check the seal of each jar. Label and date your jars.
FAQs
Do you have to can this recipe?
No, you can make this relish and keep the excess in the freezer, or halve the recipe and keep in the refrigerator.
Best way to eat cowboy candy relish?
My favorite way to eat this relish is to mix 1/2 a cup with a block of cream cheese, extra garlic powder, and baked until gooey and warm. Then use crackers, celery, or tortilla chips to scoop the dip.
Recipe Card for Cowboy Candy Relish
Candied Jalapeño Relish
Equipment
- food processor
- saucepan
- glass canning jars
- water bath canner
- new canning lids
- jar lifters
- funnel optional
Ingredients
- 14 cups fresh jalapeño peppers red or green
- 3 cups granulated sugar
- 1.5 cups apple cider vinegar
- 1/2 teaspoon ground turmeric powder
- 1 tablespoon garlic powder
- a pinch of salt
Instructions
- Make the Jalapeño Relish and Syrup
- Wash and dry the peppers and destem. Then roughly chop the peppers and place them in the food processor. Remove all or some of the seeds and pith to make your cowboy candy relish less spicy if you wish.
- Process the sliced peppers until the pieces are finely chopped and no large slices remain.
- Combine the apple cider vinegar, sugar, turmeric powder, garlic powder, and pinch of salt in a saucepan and bring to a boil. Reduce the heat to a simmer and stir the syrup until the sugar and salt are completely dissolved.
- Add the minced jalapeños to the pot and cook for 5 to 10 minutes.
Canning Cowboy Candy Relish
- While the jalapeños are cooking in the syrup, get your water-bath canner ready and bring the water up to a boil.
- Prepare your jars, making sure they are completely clean and free of cracks and defects. Prepare your canning lids.
- Heat the canning jars by placing them in the water to warm up.
- Once the relish is ready to be packed, remove the jars and dump all the water back into the canner.
- Place the hot jars on a clean kitchen towel and put a canning funnel on top of the first jar to help keep things tidy. Use a slotted spoon to scoop out jalapeños and divide the peppers up as evenly as possible into the jars.
- Ladle the hot syrup into each jar leaving a 1/4-inch headspace.
- Debubble the jars. Wipe the rims of the jars with a damp paper towel and again with a dry paper towel to make sure the rims are clean and able to seal properly.
- Place a canning lid on each jar and screw the ring on until it is finger-tight. Then lower the jars into the water bath, cover with a lid and bring the water to a roiling boil.
- Once the water is boiling, set a timer for 15 minutes if using pint jars, or 10 minutes if using smaller jars.
- When the jars have finished being in the boiling water bath, remove each jar carefully and place on a kitchen towel on the counter. Leave them alone for 12 hours without touching.
- After 12 hours, remove the rings and check the seal of each jar. Label and date your jars.