Smoky Cowboy Candy Jalapeño Relish
Cowboy Candy has long been a staple in Southern kitchens, where sweet, spicy peppers add a bold kick to anything from cornbread to fried chicken. Most folks know it as candied jalapeños cut into rings, but I like mine chopped fine so they work more like a relish. By making them spoonable, you can add a quick hit of sweet heat to burgers, hot dogs, tacos, or even a smear of cream cheese on crackers. What makes this batch stand apart is using Revolution Barbecue Hickory Smoked Salt instead of regular kosher salt. That touch of smoke gives the syrup a deeper, woodsy character, blending perfectly with the tang of raw apple cider vinegar and the bite of fresh jalapeños. It is a small tweak, but one that transforms this into a condiment that feels right at home on the barbecue table. This relish brings the backyard pit into the jar.
Cowboy Candy Jalapeño Relish
16 ounces
5 minutes
15 minutes
34
American
Sauce
There is something about the way jalapeños soak up sugar and vinegar that makes them so addictive, but adding Revolution Barbecue Hickory Smoked Salt takes the flavor to a new level. The peppers soften into a glossy relish that’s sweet, tangy, spicy, and kissed with smoke. By chopping the jalapeños instead of slicing them, you end up with a condiment that spreads like a relish, making it far more versatile than rings. It is a natural topper for pulled pork sandwiches, burgers, tacos, or nachos, and it even works stirred into baked beans for a smoky-sweet lift. The smoked salt lingers in the background, tying everything together with a flavor that feels like it came right out of the pit. With just four ingredients and a quick cook, you will have a pint jar of green gold ready for the fridge.
Ingredients
- 1 pound fresh jalapeño peppers, stemmed, seeded if desired, and finely chopped
- 1 cup raw, unfiltered apple cider vinegar
- 1 ½ cups granulated sugar
- 1 teaspoon Revolution Barbecue Hickory Smoked Salt
Directions
- Make the Syrup: In a medium saucepan, combine vinegar, sugar, and Hickory Smoked Salt. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes.
- Cook the Jalapeños: Add the chopped jalapeños 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 jalapeños 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 jalapeños, pressing them down so they remain submerged. Let cool to room temperature before sealing. Refrigerate and use as needed.
