My favorite treat from the garden - Cowboy Candy.
We had a great crop of Jalapeno peppers this year. I eat some fresh from the garden and my wife adds to salsa but my favorite is Cowboy Candy. Cowboy Candy is basically candied jalapeno peppers.
First you slice all the peppers. This can be tricky work because you get the juice on your fingers and it burns everything you touch - eyes, lips, nose.
Then it gets worse 馃槅 boiling down the candy requires running the oven hood full blast or the vapors will overwhelm you.
Here is the final product. And here's the recipe my wife has been using, many similar recipes are available on the internet. I think this recipe is from Delish here is a link Cowboy Candy
Cowboy Candy
1 c. apple cider vinegar
1 c. granulated sugar
1 1/2 tsp. kosher salt
3/4 tsp. brown or yellow mustard seeds
1/2 tsp. coriander seeds, lightly crushed
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds, lightly crushed
8 oz. fresh jalape帽os (about 6), stemmed and thinly sliced
Directions
Step 1
In a small pot, combine vinegar, granulated sugar, salt, and mustard, coriander, cumin, and fennel seeds. Bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves, about 4 minutes.
Step 2
Add jalape帽os and return to a boil. Cook, pressing gently to help jalape帽os stay mostly submerged, until they look shiny and a little shriveled, about 5 minutes.
Step 3
Using a slotted spoon, transfer jalape帽os to a 10- to 12-oz. container (an old glass jam jar is a good choice).
Step 4
Reduce vinegar mixture to a low heat and continue to cook until syrupy and reduced to about 1/2 c., around 10 minutes (this largely depends on size of pot you use, so keep an eye on it).
Step 5
Carefully pour syrup over jalape帽os in jar, pressing gently so they're mostly submerged. Let cool to room temperature. Refrigerate, covered, up to 3 weeks.
This is the way I usually eat Cowboy Candy.
A cracker, some cheese, and a couple of the jalapeno slices plus some of the sauce. Its very spicy and the cheese helps balance that 馃槄