This year we have had a HUGE harvest of jalapenos! I have put up about 30 pints, plus salsa. A family can only eat so many jalapenos in a year, so this has left my mind to ponder “How to get creative with jalapenos?”
I am not a big fan of sweet and hot mixed together. Peach salsa, raspberry chipotle, eh, you can keep them. But this recipe is different.
I have found all different variations of cowboy candy. This is the one I have tweaked and customized and just love.
3 lbs jalapenos, red and green, heads removed.
~A note, PLEASE be careful handling hot peppers. Wear gloves and don’t touch your face, one day I’ll tell you how I know these things!
1 lb banana peppers
2 large sweet onions
4 cups chopped pineapple
Dice all this up real fine, or just throw it in a food processor and chop it. Put it in a large bowl and mix it real well.
Now, the second part.
In a large stock pot, mix 2 cups apple cider vinegar and 6 cups sugar together. Bring to a low boil, stirring constantly, and remove from heat.
Have your canning jars sterilized and hot.
Fill jars with chopped pepper mixture.
Pour sugar/vinegar mixture over it to fill each jar to 1/4 inch head space.
Wipe jars with damp paper towel and place on lids and twist on rings, not hard, just snug.
Process in a boiling water bath for 15 minutes.
Remove and let cool.
Makes about 12 pints.
So good with homemade tortilla chips, on crackers with cream cheese, and on pizza with Canadian bacon!