It’s a jalapeno dip that is “Sweet” & “Hot” and you just can not stop eating it. There are only two ingredients in the dip but you need to have a jar of homemade “Cowboy Candy” on hand to make this dip. Cowboy candy is easy to make and you can just store the jars in your refrigerator. I use so many jars of this that I get jalapeno peppers in season Fresh From Oregon and process them in a hot water bath and store them on my shelf. Jars of “Cowboy Candy” are great to give as a gift or perfect to have on hand for guests that just stop over. These sweet & hot jalapeno slices also can be added to many other things like sandwiches, chili or just enjoy eating them from the jar!
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper
Slice jalapenos. Mix cider vinegar, sugar, turmeric, celery and mustard seed, garlic, and cayenne to boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 20 minutes more. Cool to lukewarm and place in glass canning jars (I use the 4oz size it is perfect for the recipe above) or one big glass jar or container. Store in refrigerator until ready to use. If you would like to can some follow recipe below.
If you want to can them you need to simmer the jalapenos for 5 minutes once you add them to the liquid. Load sterilized jars with jalapenos first and add liquid filling the jars leaving a 1/4 head space. Process in a water bath for 15 minutes. Makes 8 (4 oz) jars.
If you can them are they shelf safe? Don’t need to refrigerate?
Carrie Trax says
Yes I can mine so I can put on shelf or give away at Christmas. Water bath 10 minutes for half pints or 15 minutes for pints. Leave 1/4″ headspace. Make sure you wipe the rim and sides of jar before putting on lid and ring. The brine is sugary and sticky. Have fun!