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.
