Cherry Wood Smoked Cowboy Candy Fresno Relish

Cowboy Candy Fresno Relish with Cherry Wood Smoke

August 24, 2025

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

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Glenn Connaughton

Servings

1 Pint (16 Ounces)

Prep Time

5 minutes

Cook Time

15 minutes

Calories

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.

Cook Mode

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.

Recipe Note

This Cowboy Candy Fresno Relish with Revolution Barbecue Cherry Wood Smoked Salt is sweet, tangy, smoky, and just the right kind of spicy. The fresnos bring a brighter, fruitier flavor than jalapeños, and the cherry wood smoke adds a mild sweetness that rounds it all out. Spoon it over tacos, grilled chicken, burgers, or a smoked pork sandwich — or serve it simply with cream cheese and crackers. It’s a jar of bold flavor that belongs in every BBQ lover’s fridge. To bring this flavor home, shop our lineup of seasonings and smoked salts at Revolution Barbecue.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (20 grams)
Calories 34, Fat 0 grams, Polyunsaturated Fat 0 milligrams, Monounsaturated Fat 0 milligrams, Carbs 9 grams, Protein 0 grams, Potassium 20 milligrams, Fiber 0 grams, Sodium 25 milligrams, Sugar 9 grams, Iron 0 milligrams