Sweet, tangy, spicy, and just a little addictive, this refrigerated Cowboy Candy Relish turns fresh jalapeños and onion into a glossy, spoonable condiment with the classic flavor of candied jalapeños. Using a KitchenAid grinder with the coarse plate creates a rustic, consistent texture that holds up well in the finished relish.

This is a refrigerator recipe only and is not intended for shelf-stable canning.

Ingredients

• 3 pounds fresh jalapeño peppers
• 1 medium white onion
• 3 1/2 cups granulated sugar
• 2 cups white vinegar, 5% acidity
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon celery seed
• 2 teaspoons granulated garlic
• 1/2 teaspoon ground cayenne pepper

Prep

1. Wash the jalapeños thoroughly and remove the stems.
2. Wearing gloves, cut the jalapeños into pieces small enough to fit easily into the KitchenAid grinder feed tube.
3. For medium heat, remove approximately half of the white ribs and membranes along with the loose seeds. Leave more intact for a hotter relish.
4. Peel the onion and cut it into wedges small enough to fit through the grinder.
5. Fit the KitchenAid grinder with the coarse grinding plate.
6. If desired, chill the jalapeños, onion, and grinder parts briefly before grinding. This can help produce a slightly cleaner grind, but it is not required.
7. Grind the jalapeños and onion in one pass only, alternating pepper pieces and onion wedges as you work.
8. Feed the vegetables steadily without forcing them through the grinder.
9. Collect the ground vegetables and any juices released during grinding. Do not drain.

Preparation

1. In a large stainless-steel or other nonreactive saucepan, combine the vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne.
2. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
3. Reduce the heat and simmer for 5 minutes.
4. Add the ground jalapeños, onion, and any accumulated juices.
5. Return to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally. The vegetables should soften slightly while retaining a distinct relish texture.
6. Using a slotted spoon, transfer the jalapeño-onion mixture into clean jars or airtight refrigerator containers.
7. Return the remaining syrup to a boil and cook for 3 to 5 minutes, or until slightly reduced and glossy.
8. Ladle enough hot syrup over the relish to cover the vegetables.
9. Allow the jars to cool until close to room temperature.
10. Cover and refrigerate.
11. Let the relish rest for at least 48 hours before serving. The flavor improves even more after about a week.

Cook’s Notes

• Use the coarse grinding plate only. The fine plate will make the peppers too soft and paste-like.
• Grind the vegetables only once. Regrinding will make the relish too fine and can create a mushy texture.
• Alternating jalapeño pieces and onion wedges helps distribute the onion more evenly and keeps the grinder feeding smoothly.
• If the onion becomes too wet or mushy in your grinder, hand-dice the onion and grind only the jalapeños.
• Keep all liquid released during grinding. It contains jalapeño and onion flavor and should be added with the vegetables.
• The original version used 6 cups of sugar. Using 3 1/2 cups keeps the classic cowboy-candy sweetness while allowing the jalapeño, vinegar, and spices to remain more prominent.
• For a less-sweet relish, reduce the sugar to 3 cups.
• For a sweeter, more traditional cowboy-candy profile, increase the sugar to 4 cups.
• Jalapeño heat varies considerably. Removing the white ribs and membranes reduces heat more effectively than simply removing the seeds.
• Start with 1/2 teaspoon cayenne. The jalapeños provide most of the heat, while the cayenne adds a more even background warmth.
• Do not overcook the peppers. The short simmer helps preserve the coarse-ground texture.
• For a thicker syrup, reduce the liquid for an additional 1 to 2 minutes after removing the vegetables.
• Keep refrigerated at 40°F or colder and use within approximately 3 to 4 weeks.
• Always use a clean utensil when serving.

Serving Suggestions

• Spoon over softened cream cheese and serve with buttery crackers.
• Use on cheeseburgers, sliders, hot dogs, or bratwurst.
• Serve with smoked brisket, pulled pork, grilled pork chops, or grilled chicken.
• Add to tacos, quesadillas, nachos, or breakfast burritos.
• Stir into pinto beans or black-eyed peas.
• Add a spoonful to deviled eggs or potato salad.
• Serve alongside cheeses and cured meats on a charcuterie board.

Beverage Suggestions

• Mexican lager
• Pilsner
• Wheat beer
• Margarita
• Bloody Mary
• Iced tea with lemon
• Limeade
• Sparkling water with lime

Cold, crisp, or tart drinks pair especially well because they balance both the sweetness and jalapeño heat.

Bourbon-Chipotle Variation

For a deeper relish with warm caramel, oak, and smoky pepper notes:

• Add 1/2 cup bourbon.
• Replace the 1/2 teaspoon cayenne with 1 teaspoon ground chipotle pepper.

Add the bourbon with the vinegar, sugar, and seasonings. Simmer the syrup for 7 minutes instead of 5 minutes before adding the vegetables. After removing the cooked vegetables, reduce the remaining syrup as needed until slightly thickened and glossy.

For more pronounced smoky heat, increase the chipotle to 1 1/2 teaspoons.