Cowboy Candy (Candied Jalapeno Peppers)
Servings: 8 servings
Yields 2 half-pint jars
- 1 lb jalapeno peppers sliced or diced
- 1 lb sweet banana peppers sliced or diced
- 1 cup sugar
- 1 cup honey
- 1 cup apple cider vinegar
- ½ tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp Ancho chile powder or regular chili powder
- 1/2 tsp kosher salt
Combine vinegar, sugar, honey, and spices in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer until syrup thickens a little, about 5 minutes.
Add the peppers and stir well. Bring the mixture to a boil, reduce the heat and simmer for another 5 minutes.
Transfer the peppers with the hot liquid to sterilized jars, leaving a 1/2" headspace. Process in a boiling-water canner according to the table above or cover with a tight lid, let cool to room temperature, and refrigerate for up to 3 months.
Calories: 265kcal | Carbohydrates: 67g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 162mg | Potassium: 343mg | Fiber: 4g | Sugar: 63g | Vitamin A: 878IU | Vitamin C: 114mg | Calcium: 21mg | Iron: 1mg