Cowboy Candy is a delicious and spicy condiment made from jalapeños and shallots, perfect for adding a sweet and tangy kick to your meals. This recipe yields 1.5 cups, or about 12 servings. Begin by slicing 6-8 jalapeños and one shallot, then mix them with 1.5 tablespoons of Cattleman’s Grill Lone Star Brisket Rub. Let this mixture soak overnight in a closed container, then discard the liquid. Next, bring 1 cup of apple cider vinegar and 1 cup of Noble Saltworks Smoked Turbinado Sugar to a boil. Add the jalapeños and shallots, and simmer for 5 minutes until they are tender but not soggy. Using a slotted spoon, transfer the jalapeños and shallots to a mason jar. Boil the remaining liquid until it becomes syrupy, then pour it into the jar with the jalapeños and shallots. Store the Cowboy Candy in the refrigerator for up to two weeks and enjoy its sweet and spicy flavor as a condiment or topping.
WHAT YOU'LL LOVE
- A genuinely versatile condiment, not a one-use topping: Cowboy Candy works on burgers, hot dogs, sandwiches, crackers with cream cheese, or stirred into a dip — once you have a jar in the fridge, you'll find uses for it constantly.
- The overnight rub soak builds real depth: Letting the sliced jalapeños and shallots sit overnight with Cattleman's Grill Lone Star Brisket Rub before they ever hit the syrup means the seasoning penetrates the peppers themselves, not just the liquid around them.
- Smoked turbinado sugar adds a flavor most candied jalapeño recipes skip: Using Noble Saltworks Smoked Turbinado Sugar instead of plain white sugar brings a subtle smokiness to the syrup that complements the brisket rub and makes this taste distinctly different from a standard candied jalapeño.
- Ready in under 30 minutes of active time: Aside from the overnight soak, the actual cooking process — boiling, simmering, reducing — takes well under 30 minutes, making this an easy make-ahead condiment for any gathering.
