Cowboy Candy Fresno Relish with Cherry Wood Smoke
Cowboy Candy doesn’t have to be green. Using red fresno chiles gives this relish a vibrant color and a slightly fruitier heat compared to jalapeños. Traditionally, Cowboy Candy is made with rings of candied peppers, but chopping the fresnos fine turns them into a spoonable relish that’s easy to use anywhere you want a sweet heat accent. What makes this version stand out is finishing the syrup with Revolution Barbecue Cherry Wood Smoked Salt, which brings a mild, sweet smokiness that pairs beautifully with the fresnos’ natural flavor. The result is bold, glossy, and addictive — a relish that’s as good on tacos as it is on burgers or cream cheese with crackers.
Cherry Wood Smoked Cowboy Candy Fresno Relish
1 Pint (16 Ounces)
5 minutes
15 minutes
34
American
Sauce
Fresno chiles have a natural sweetness and a heat that’s more approachable than many other peppers, which makes them perfect for Cowboy Candy. By simmering them in sugar and apple cider vinegar, they soften and become glossy, taking on a tangy-sweet kick. Adding Revolution Barbecue Cherry Wood Smoked Salt changes the profile completely, giving the syrup a subtle cherrywood smokiness that lingers in the background. Chopped fine, the fresnos turn into a relish that spreads easily and adds both color and flavor to your table. This red-hued condiment is equal parts beautiful and bold, and once you taste it, you’ll want to keep a jar in the fridge right alongside the jalapeño version.
Ingredients
- 1 pound fresh fresno chiles, stemmed, seeded if desired, and finely chopped
- 1 cup raw, unfiltered apple cider vinegar
- 1 ½ cups granulated sugar
- 1 teaspoon Revolution Barbecue Cherry Wood Smoked Salt
Directions
- Make the Syrup: In a medium saucepan, combine vinegar, sugar, and Cherry Wood Smoked Salt. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes.
- Cook the Fresnos: Add the chopped fresnos and return to a boil. Reduce heat to medium-low and simmer until the peppers look slightly shrunken and glossy, about 5 to 6 minutes.
- Jar the Relish: Using a slotted spoon, transfer the fresnos to a clean pint-sized mason jar or heatproof container.
- Reduce the Syrup: Bring the liquid back to a boil and cook until thickened and reduced to about 1 ½ cups, 8 to 10 minutes.
- Finish and Store: Pour the hot syrup over the fresnos, pressing them down so they remain submerged. Let cool to room temperature before sealing. Refrigerate and use as needed.
