Making Cowboy Candy with Hatch Peppers

I’ve always liked recipes that start from what’s already in front of me. Around here, the peppers ripen all at once - bright green one day, glowing red the next. I usually dry some, roast a few, and toss the rest into sauces. But this time, I wanted to keep that crisp flavor a little longer.

I came across a YouTube video that showed how to make something called Cowboy Candy. It’s exactly what it sounds like - sweet, spicy, and a little addictive. It’s quick to make, easy to store, and uses up a good pile of peppers before they start to soften.

What I Used

• 6 cups sugar

• 2 cups apple cider vinegar

• 3 pounds sliced hot peppers (I used Hatch, but jalapeños would work as well)

• 2 tablespoons minced garlic 

• 2 teaspoons onion powder

• 1 tablespoon salt
  

How I Made It

1. Prep the peppers. I started by washing and slicing the peppers into rings about ⅛ to ¼ inch thick. If you want less heat, remove some seeds. I used both green and ripe red Hatch peppers, the mix of colors looks great in the jars.

2. Make the syrup. In a large pot, I combined the sugar, apple cider vinegar, minced garlic, onion powder, and salt. I kept stirring over medium heat until all the sugar dissolved. If you stop stirring too soon, the sugar can burn at the bottom. 

3. Add the peppers. Once the syrup started to bubble, I added all my sliced peppers. The pot looked full at first, but the peppers shrink as they cook. I brought everything back to a gentle boil and let it simmer for about 4 minutes, stirring now and then. The mixture thickens fast, watch it closely so it doesn’t boil over.

4. Jar it up. I ladled the hot peppers into clean 8-ounce jars, then poured the syrup over the top, leaving about ½ inch of headspace. The key is to wipe the rims really well, sugar syrup can get sticky fast.

5. Water bath canning. I placed the jars into my canner with about an inch or two of water over the tops. Once the water came to a full boil, I processed them for 10 minutes (if you’re using pint jars, go for 15). Check for adjusted times when you live in a higher elevation.

After turning off the heat, I let the jars sit for 5 minutes before moving them to a towel to cool. Within a few minutes, I started hearing that satisfying “ping” sound, all the lids sealed perfectly.

Keep the vinegar and sugar ratio as is. That balance keeps it safe for canning. The rest - spices, salt, even pepper type, you can adjust. And keep the leftover syrup, it makes a good glaze for grilled vegetables or meat.

A spoonful of Cowboy Candy on cheese, bread, or roasted chicken does the trick. It is amazing on scramble eggs. It’s sweet first, then warm, then gone before you know it. Simple, clean heat. After I sealed the last jar, I cleared the counter and noticed how good it all looked, the new jars lined up beside my lavender spice blends, the pickled cucumbers, and that batch of fermented salsa I made with tomatoes. The colors and scents mix together - peppers, vinegar, lavender, herbs - all from this same piece of land.

It hit me then how much this place provides. Every season brings something different to work with. Sometimes it’s lavender for oil, sometimes it’s peppers for candy. Each one finds its way onto the counter, into a jar, or into something we’ll share later.

That kind of fullness doesn’t come from planning. It just comes from paying attention and using what’s here.