Our good friend Mandy Tanner often lends a hand in the Meat Church Live fire kitchen. She cooks and helps food style for our BBQ Schools & video shoots. Welp, we recently rolled out her Cowboy Candy Jalapeños in a recent BBQ school to pair with our pork belly. We are hosting this recipe here since our students often refer back to our site for recipes, but you should bookmark mandytanner.com and subscribe to her newsletter. She is so talented!
Cowboy Candy Jalapeños
Ingredients
- 16 each jalapeños
- 3/4 cup apple cider vinegar
- 2 cups organic cane sugar
- 3 cloves garlic chopped
The sauce is best if you cover and chill it for a few hours to let the flavors meld together. This can be used as a marinade or as an accompaniment for any grilled beef.
Instructions
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Wearing nitrile gloves, slice the stems off of the jalapeños and core out the seeds with a small spoon.
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Slice each pepper into 1/8 to 1/4-inch slices.
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Stir the remaining ingredients (vinegar, sugar, garlic) together in a large sauce pot.
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Heat over medium high heat stirring occasionally for about 10 minutes or until it comes to a frothy boil.
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Reduce heat, and simmer for 2 minutes.
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Stir in the jalapeños, and simmer for 8 more minutes, stirring occasionally. They will start to change to a darker color.
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Remove the peppers from the syrup using a slotted spoon. Spoon into two half pint glass jars.
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Bring the syrup to a boil and boil 5 more minutes.
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Carefully pour the syrup into the jars of peppers.
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Allow to cool at room temperature for at least an hour, and then refrigerate.
Notes
Jalapeños will keep up to a month in the refrigerator
