Cowboy Chutney, For When You Are Swimming In Jalapeños

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.

The guts:

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.

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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.

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So good with homemade tortilla chips, on crackers with cream cheese, and on pizza with Canadian bacon!

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2 thoughts on “Cowboy Chutney, For When You Are Swimming In Jalapeños

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