Unlike heavily vinegary hot sauces, this one leans into fresh flavor. Ripe mango brings natural sweetness, lime adds brightness, and a quick blend turns everything into a silky sauce that works just as well on tacos as it does on grilled chicken, fish, eggs, or roasted vegetables. It comes together fast, keeps well in the fridge, and tastes even better after a short rest.

Ingredients

Brine

• 2 cups unchlorinated water (bottled, filtered, or spring) – 473 ml

• 1 tablespoon kosher salt, sea salt, or pickling salt – 17 g

Fermentation Ingredients

• 1½ cups ripe mango, peeled and cut into chunks

• 4–5 fresh jalapeño peppers, stems removed, cut into chunks

• 2 garlic cloves, peeled

• 1 white onion

After Fermentation

• 2 tablespoons white vinegar or apple cider vinegar

• 1 tablespoon fresh lime juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

Instructions

1. Make the brine

In a jug or bowl, combine the water and salt. Whisk until the salt is fully dissolved and the liquid looks clear. Use cool or room-temperature water, not hot.

2. Pack the jar

Use a clean 1-quart (1-liter) glass jar.
Add the garlic and onion first, then pack in the mango chunks and jalapeños. Press everything down gently so it’s compact, but leave about 1–1½ inches (2.5–4 cm) of space at the top.

3. Add brine and weigh down

Pour the brine into the jar until all the solids are fully submerged.
Use a fermentation weight to keep everything under the liquid. If you don’t have one, a small clean glass or a zip-top bag filled with a bit of brine works just as well.
Tap the jar lightly on the counter to release trapped air bubbles.

4. Ferment

Close the jar with a fermenting lid or a regular lid screwed on loosely.
Place it on the counter, away from direct sunlight, and let it ferment for 3–5 days.

During fermentation:

• Small bubbles are normal

• The brine may turn cloudy

• The smell should be pleasantly sour, slightly fruity, and fresh

Start tasting on day 3. When it tastes lightly tangy and balanced, it’s ready.

5. Strain and reserve the brine

Pour the contents of the jar through a fine mesh strainer set over a bowl.
Reserve the brine — you may need a little of it for blending.
Transfer the fermented mango, jalapeños, onion, and garlic to a blender.

6. Blend the hot sauce

Add the vinegar, lime juice, cumin, and coriander to the blender.
Blend until completely smooth.
If the sauce is too thick, add the reserved brine 1 tablespoon at a time until it reaches your preferred consistency.

Taste and adjust if needed:

• More tang → a splash of vinegar or lime juice

• More salt → a teaspoon of brine

• More heat → blend in an extra jalapeño (fresh or fermented)

7. Bottle and store

Transfer the finished sauce to clean glass bottles or jars.
Refrigerate and use within 2–3 weeks.
The flavor usually improves after the first day in the fridge.

Enjoyed this recipe? Go ahead and share the image below to your Pinterest board so it’s easy to find again.

Video Recipe

This fermented pineapple jalapeño hot sauce is great if you want something hotter than salsa but more interesting than plain sauce. The ferment does most of the work for you – you mix a brine, pack a jar, let it bubble on the counter, then blend with lime, vinegar, and warm spices. The result keeps beautifully in the fridge and tastes even better after a day or two.

Drizzle it over tacos, grilled chicken, shrimp, burgers, eggs, or pizza, or use it as a fiery dip for chips. Once you make a batch, it’s hard to go back to store-bought hot sauce.

Yields: about 2–2½ cups (500–600 ml) of sauce

Servings: 30–40
Fermenting jar: 1 quart / 1 liter glass jar
Storage jars: 2 x 250 ml bottles or small glass jars (see bottling step)

Ingredients

Brine

• 2 cups unchlorinated water (bottled, spring, or filtered) – 473 ml

• 1 tbsp kosher salt, sea salt, or pickling salt – 17 g

Fermentation Ingredients

• 2–3 garlic cloves, peeled

• ½ white onion

• 1 cup fresh pineapple, cut into chunks

• 4–5 fresh jalapeño peppers, stems removed, cut into chunks

After Fermentation

• 2 tbsp white vinegar

• 1 tbsp lime juice

• ½ tsp ground cumin

• ½ tsp ground coriander

Instructions

1. Make the brine

1. Add the water and salt to a jug or bowl.

2. Whisk until the salt is completely dissolved and the liquid looks clear.

   • Use non-iodized salt (kosher, sea, or pickling) so it doesn’t interfere with fermentation. 

2. Pack the fermenting jar

1. Use a clean 1 quart / 1 liter glass jar.

2. Place the garlic cloves and the half onion at the bottom.

3. Add the pineapple and jalapeño chunks on top, packing them down gently with a spoon.

4. Leave about 1–1½ inches (2.5–4 cm) of empty space at the top (headspace).   

3. Weigh everything down & add brine

1. Place a fermentation weight on top of the vegetables and fruit to keep them under the liquid.

   • If you don’t have one, use a small clean glass or a zip-top bag filled with a bit of brine.

2. Pour the brine into the jar until everything is fully covered.

3. Tap the jar lightly on the counter to release air bubbles.

4. Make sure all solids are under the brine; add a little more brine if needed and discard any extra.

4. Ferment the mixture (3–5 days)

1. Close the jar with a fermenting lid or a regular lid screwed on lightly so gas can escape.

2. Set the jar at room temperature, away from direct sunlight.

3. Ferment for 3–5 days:

   • The brine may turn cloudy and you might see small bubbles – this is normal.

   • Start tasting a small piece on day 3. When it tastes pleasantly tangy and slightly sour, it’s ready.

5. Strain and reserve the brine

1. Place a fine mesh strainer over a bowl.

2. Pour the contents of the jar through the strainer.

3. Keep the brine in the bowl – you’ll use a little of it to adjust the sauce thickness.

4. Transfer the solids (pineapple, jalapeños, onion, garlic) to a blender.

6. Blend the hot sauce

1. Add the vinegar, lime juice, cumin, and coriander to the blender.

2. Blend until smooth.

3. Check the texture:

   • If it’s too thick, add 1–2 tablespoons of reserved brine and blend again.

   • If you like it thinner, keep adding brine a spoonful at a time until you’re happy.

4. Taste and adjust:

   • More tang: add a splash of vinegar or lime juice.

   • Slightly more salt: add a teaspoon of brine and blend again.

7. Bottle and store

1. Pour the finished sauce into clean glass bottles or jars –

   • 2 × 250 ml bottles or a similar total of small jars (about 500–600 ml).

   • Woozy hot sauce bottles, small mason jars, or swing-top bottles all work well.

2. Seal tightly and refrigerate.

3. Use within 2–3 weeks for the best flavor and quality.
   The flavor will usually improve after sitting in the fridge overnight.

If this becomes one of your go-to sauces, share the image below to your Pinterest board so it’s always easy to get back to.

Video Recipe

FAQ for Fermented Pineapple Jalapeño Hot Sauce

How long should I ferment the jalapeños and pineapple?

Most of the time, 3–5 days at room temperature is enough. By day 3 you should see some bubbles, the brine may look a bit cloudy, and the veggies will smell pleasantly sour and tangy. If you want a deeper, funkier flavor, let it go a day or two longer and taste as you go.

Does the jar need to go in the fridge while it ferments?

No. The jar should stay at room temperature during fermentation. The fridge is too cold and slows everything down. Once you’ve blended the sauce and bottled it, then it goes in the fridge for storage.

What kind of salt and water should I use?

Use non-iodized salt like kosher, sea, or pickling salt. Iodized table salt can interfere with fermentation and add off flavors. For the water, stick to filtered, bottled, or spring water so you’re not dealing with chlorine, which can also slow things down.

Is it normal for the brine to turn cloudy or for things to float?

Yes. A cloudy brine and a few bubbles are both good signs that fermentation is happening. Some pieces might try to float—this is why a weight is helpful. As long as everything stays mostly under the brine and you don’t see fuzzy mold, you’re on the right track.

How spicy is this hot sauce?

It has a medium heat with a nice balance of sweet pineapple and tangy ferment. Using 4–5 jalapeños keeps it lively but not extreme. For extra heat, leave in more seeds and membranes or add an extra pepper. For a milder batch, remove most of the seeds before fermenting.

Can I use canned pineapple instead of fresh?

Fresh pineapple gives the brightest, cleanest flavor, but canned pineapple in juice can work in a pinch. If you use canned, drain it well and choose one without added syrup so the sauce doesn’t turn overly sweet.

How long will the finished sauce last in the fridge?

Once blended and bottled, the hot sauce keeps well for about 2–3 weeks in the refrigerator. Always use a clean spoon or shake straight from a squeeze bottle, and if anything ever smells off or looks strange, it’s better to toss it and make a new batch.

Can I make the sauce thicker or creamier?

Yes. For a thicker sauce, start with very little brine when blending, then add it one spoonful at a time until you like the texture. Blending a bit longer also helps it turn smoother and more velvety. You can mention a “creamier version” in the notes if you’d like to give your readers that option.

What can I put this hot sauce on?

It’s great on tacos, grilled chicken, shrimp, burgers, eggs, rice bowls, and pizza. You can also stir a spoonful into mayo or sour cream to make a quick spicy dip or drizzle for fries and roasted veggies. Once it’s in your fridge, it tends to end up on just about everything.

They’re the kind of thing you’ll start putting on everything: salads, sandwiches, burgers, cheese boards, even a quick snack straight from the jar. No canning, no fuss – just a few minutes of prep, a short rest in the fridge, and you’ve got a jar (or three) of bright, homemade pickles ready to go.

Ingredients

For the tomatoes

• 3–4 pints cherry tomatoes (about 900–1200 g), rinsed and dried

• 3–4 garlic cloves, peeled and lightly crushed

• 3–4 fresh dill sprigs

• 2 teaspoons yellow mustard seeds, divided between jars

For the brine

• 2 cups apple cider vinegar (480 ml)

• 2 cups water (480 ml)

• 2 tablespoons kosher salt or pickling salt

• 2 teaspoons sugar

Optional add-ins (use 1–3 of these for extra flavor):

• 1–2 teaspoons whole black peppercorns

• 1 teaspoon dill seed

• 1 teaspoon coriander seed

• ½–1 teaspoon red chili flakes

This amount of tomatoes and brine will usually fill about 3–4 pint jars (or 2 quart jars), depending on tomato size and how tightly you pack them.

Instructions

1. Prepare the jars
   Use clean glass jars with tight-fitting lids.
   Divide the garlic cloves, dill sprigs, mustard seeds, and any optional spices (peppercorns, dill seed, coriander seed, chili flakes) evenly between the jars.

2. Prick the tomatoes
   Using a toothpick or skewer, pierce each cherry tomato once or twice.
   This helps the brine soak all the way into the tomatoes so they pickle evenly, not just on the outside.
   Pack the pricked tomatoes into the jars, filling them snugly but without crushing the tomatoes.

3. Make the brine
   In a small saucepan over medium heat, combine the apple cider vinegar, water, salt, and sugar.
   Stir and heat until the salt and sugar are completely dissolved and the brine looks clear.
   The mixture doesn’t need to boil; it just needs to be hot and well combined.

4. Fill the jars
   Carefully pour the hot brine over the cherry tomatoes, making sure they are fully submerged.
   Gently tap the jars on the counter or slide a clean knife or chopstick around the inside of the jars to release any air bubbles.
   If you’re a little short on brine, quickly mix more using the same 1:1 vinegar-to-water ratio with a pinch of salt and sugar and top up the jars.

5. Cool and refrigerate
   Wipe the rims if needed, seal the jars with lids, and let them cool to room temperature on the counter.
   Once cooled, transfer the jars to the refrigerator.

6. Let them pickle and enjoy
   For the best flavor, let the tomatoes sit in the fridge for at least 48 hours before eating.
   They’ll be tasty the next day, but the flavor becomes brighter and more complex as they rest.

If this recipe ends up living in your fridge as much as it does in mine, don’t keep it to yourself—save it for later and share the love by pinning the image below to your Pinterest board so friends can find it too.

Storage

Since these are refrigerator pickles, they always need to stay chilled. Once the jars have cooled and moved to the fridge, they’ll keep their best flavor and texture for about 2–3 weeks.

A few simple tips:

• Always use a clean fork or spoon to scoop out the tomatoes – no fingers dipping into the brine.

• Make sure the tomatoes stay covered with liquid; if they start peeking out, they’ll soften faster.

• If anything smells off or the brine looks strange, it’s safer to toss the jar and start a fresh batch.

Most of the time, though, they disappear long before you need to worry about how long they last.

Video Recipe

FAQ – Quick Pickled Cherry Tomatoes

How long do these pickled cherry tomatoes last?
Kept in the refrigerator, they’re best within 2–3 weeks. They usually disappear much faster, but for ideal flavor and texture, try to enjoy them within that window.

Do I need any special canning equipment?
Nope. These are refrigerator pickles, not a shelf-stable canned recipe. You just pour the warm brine over the tomatoes, let everything cool, and store the jars in the fridge.

Can I use a different vinegar?
Yes. Apple cider vinegar gives a mild, fruity tang, but you can use white vinegar or white wine vinegar instead. Just make sure it’s around 5% acidity and avoid very dark or sweet vinegars like balsamic, which will change the flavor and color a lot.

Can I use other types of tomatoes?
Cherry and grape tomatoes work best because they stay firm and bite-sized. You can use small plum or cocktail tomatoes if you prick them well, but very large tomatoes don’t hold their shape as nicely in this quick pickle.

Will the tomatoes stay crunchy?
They’ll stay firm with a bit of bite, especially in the first week. Over time, the brine will soften them a little, but they should still be pleasant and juicy, not mushy, if kept within the recommended time.

Can I reuse the brine for another batch?
It’s tempting, but it’s better not to reuse the brine. The salt and vinegar strength changes as the tomatoes sit, so a second batch won’t pickle properly. If you love the flavor, it’s quick to whisk together a fresh pot of brine.

Ingredients

• 22 lb red sweet peppers (10 kg), thick-fleshed

• 6½ lb eggplant (3 kg)

• 1/3 cup distilled white vinegar, 9% (4-5 Tbsp / 60 – 70 ml)

• 3 Tbsp sugar (about 36 g)

• 4 Tbsp kosher salt (about 60 g; start with 3 Tbsp if using fine salt, then adjust)

• 1⅔ cups neutral oil (400 ml; sunflower or grapeseed)

Optional (scaled):

• 2–4 hot red chilies, roasted with the peppers

• 4–6 garlic cloves, roasted in skins

• 1 tsp smoked paprika

Yield: ~14–16 cups (about 7–8 pint jars).

Instructions 

1. Roast (bake)
   Preheat to 475°F (245°C). Line multiple sheet pans. Roast whole peppers/eggplants 25–35 min, turning, until peppers are blistered and eggplants collapsed. Expect 2–3 oven batches.

2. Steam & peel
   Pile into a big bowl, cover with a towel 15–20 min. Peel and seed peppers; scoop eggplant flesh. (Peel/seeds chilies; squeeze roasted garlic, if using.)

3. Drain well (crucial for thickness)
   Rough-chop, then transfer to a large colander (or two) set over a bowl. Weight it (plate + cans) and drain 1–2 hours (longer = thicker). Press gently; discard liquid.

4. Grind or pulse
   Process to mostly smooth (or grind for rustic texture). 

5. Cook down
   Warm 1 cup (240 ml) oil in a wide, heavy pot (or two pots) over medium. Add the purée and cook, stirring often, until reduced, thick, and glossy, 60–80 min (big batch = a bit longer).
   Drizzle in the remaining ⅔ cup (160 ml) oil in a few additions to build shine and body.

6. Season & finish
   Stir in vinegar, sugar, salt (and optional paprika). Simmer 5 min, then taste: gentle sweetness, balanced salt, bright clean finish. Adjust salt/vinegar to preference.

Jarring & Storage 

• Heat the jars: Place clean jars (without lids) in a 225°F (110°C) oven for 10 minutes; keep them hot until filling. Simmer lids/rings in hot water (off the boil).

• Fill hot: Ladle hot ajvar into hot jars, leaving ½ inch (1.3 cm) headspace. Wipe rims and apply hot lids.

• Storage:

  • Keep sealed jars in a cool, dark spot (a cupboard—not near the stove or in the sun). 
  • Best by 6 months for flavor and color. 
  • Before opening, check the lid: it should be firmly concave and not flex. If anything looks or smells off, don’t taste—discard.

• After opening use within 1-2 weeks. Always use a clean spoon so it stays fresh longer.

Save the image below Pinterest to come back when pepper season hits.

Video Recipe

FAQ: Ajvar (Smoky Roasted Red Pepper Spread)

What kind of peppers should I use for ajvar?
Use long, sweet red peppers—known in Serbia as roga/šilja (often sold as kapia, shepherd, bullhorn, Italian sweet/frying peppers). They’re meaty with thin skins, so they blister and peel easily and make a thicker, sweeter ajvar. If you can’t find them, use the thickest red bell peppers you can; texture will be a bit different but still great. Avoid hot peppers unless you want heat—add them sparingly.

What is ajvar?
A silky, smoky spread made from roasted red peppers with a touch of eggplant—common across the Balkans. Great on bread, with grilled meats, eggs, or cheese boards.

How do you pronounce “ajvar”?
“Eye-var.”

Is ajvar spicy?
Usually mild. Add roasted hot chilies (or a pinch of cayenne) if you like heat.

Why add eggplant at all?
It adds body and silkiness without muting the pepper flavor. You can make a pepper-only version; texture will be a bit firmer.

Why roast at high heat (e.g., 450–475°F)?
High heat blisters skins fast and builds smoky flavor without drying the flesh. Finish under the broiler if you want extra char.

Do I really need to drain the roasted peppers/eggplant?
Yes—water is the enemy of thick, glossy ajvar. A good 1–2 hour drain (weighted) means less stove time and better texture.

My ajvar is too thin—how do I fix it?
Keep simmering gently and stir often until a spatula dragged through the pot leaves a line that slowly closes.

Serving ideas?
Spread on toast or flatbreads, tuck into sandwiches and burgers, spoon over grilled chicken or sausages, or pair with feta, olives, and herbs. A drizzle of olive oil and a few chili rings look great on top.

You’re in for a treat, my buddy, if you’ve never eaten a candied jalapeño. They really strike the ideal mix between sweetness and spice.

The jalapeño is transformed into this delectable little jewel by the sugar, which softens its intense heat.

What is Cowboy Candy?

Cowboy Candy is unique in its own right. A powerful condiment is made by marinating hot jalapeño peppers in a sweet sugar glaze. Although they soften, the jalapenos keep their spiciness, which is countered by the glaze made of sugar.

Although you may easily quadruple or triple this recipe to produce huge batches of Cowboy Candy, it is considered a small-batch recipe. If you enjoy making pickling recipes, you probably already have many of the components on hand.

In essence, they are jalapenos that have been cut into slices, then cooked and sweetened in a simple seasoned syrup. They are the ideal fast sweet treats or garnishes since they are the optimum balance of sweet and spicy.

Additionally, the process of canning aids in their preservation. The phrase has been used for years, but the recipe is so well-liked that a tiny business even registered the common name as a trademark. This handmade variation is much better.

Isn’t it true that handmade is always better? Oh, and it’s cheaper to make this candied goodness than to buy it, and really simple to make!

Cowboy Candy (Candied Jalapeños)

Sweet, spicy, and totally addictive, Cowboy Candy is a Southern classic that turns fresh jalapeños into a sticky, irresistible treat for burgers, sandwiches, tacos, or snacking straight from the jar!

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

• 20 large jalapeños

• 2 cups granulated sugar

• 2 cups brown sugar

• 16 oz (2 cups) apple cider vinegar

• 1 tsp turmeric

• 1 tsp garlic powder

• ½ tsp cayenne pepper

• ¼ tsp celery seed

Instructions

1. Prep the Jalapeños:
   Wearing gloves, slice off the jalapeño stems. Cut peppers into ¼-inch thick rounds. Set aside in a large bowl.

2. Make the Syrup:
   In a large pot, combine the granulated sugar, brown sugar, apple cider vinegar, turmeric, garlic powder, cayenne pepper, and celery seed. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes, stirring occasionally.

3. Cook the Jalapeños:
   Add the sliced jalapeños to the simmering syrup. Increase heat and bring just back to a simmer. Cook for exactly 4 minutes—no longer! (This keeps the peppers crisp.)

4. Pack the Jars:
   Using a slotted spoon, transfer the jalapeños into clean, sterilized jars, filling to within ¼ inch of the rim.

5. Reduce the Syrup:
   Turn the heat to high and boil the syrup for 5–7 minutes to thicken slightly. Remove from heat and let cool for about 3 minutes.

6. Fill the Jars:
   Carefully ladle or pour the hot syrup over the jalapeños in each jar, making sure the peppers are fully submerged. Use a chopstick or skewer to gently remove any air bubbles.

7. Seal:
   Wipe jar rims with a clean, damp paper towel. Apply two-piece lids and seal the jars finger-tight.

8. Cool & Store:
   Let jars cool to room temperature, then refrigerate.

9. Let Them Mature:
   For best flavor, let the cowboy candy chill for at least 2 weeks before opening (a month is even better). Keep refrigerated and use within 2 months for peak flavor and safety.

Notes:

• Optional canning: If you want to store at room temperature, follow safe water bath canning procedures (see trusted sources for details).

• Cowboy Candy is amazing on cream cheese crackers, burgers, and pulled pork sandwiches—or just by the spoonful!

Share the image below to your Pinterest board if you like this Cowboy Candy Recipe!

Why is this recipe the best?

There are quite a few recipes online, but I’ve noticed that most of them are lacking in some crucial steps when making. Don’t get me wrong, making it is easy, but you must get the timing and the ingredients right for the best results.

This simple homemade recipe for candied jalapenos, often known as cowboy candy, is great for snacks or desserts since it’s sweet with just a hint of spice.

They have a nice balance of spice and sweetness. They are essentially sliced jalapenos preserved in a seasoned simple syrup and are excellent for cornbread, guacamole, and cocktail garnishes.

Tips for Making The Candied Jalapeños (Cowboy Candy)

These are the tips for candied jalapenos that will be useful. 

Cool things down. The seeds and membrane from the jalapenos can be removed to lessen the heat a little bit if you like them to be a little less sweet and spicy. After removing the stems, twist and remove the seeds from each jalapeno by inserting a long peeler inside. After that, cut into rounds.

Avoid burning your nose or eyes. While chopping the jalapenos and moving them from the liquid to the jars, we strongly advise using gloves to protect your hands from the powerful odors.

If the peppers seem shriveled, don’t be alarmed. After boiling in the hot syrup, the peppers will shrink, but they will grow again after a few weeks of cooling in the tightly sealed jars.

How do you make use of Candied Jalapeños syrup leftovers?

You may also can syrup in half-pint or pint jars if you have any remaining, which is likely to happen. It tastes well in potato salad, as a coating over barbecued ribs, as a simple syrup in margaritas, etc.

How to store Candied Jalapeños (Cowboy Candy)

Store Candied Jalapeños in the refrigerator. When made as instructed, cowboy candy keeps for up to two months in the refrigerator.

Canning Candied Jalapeños: You may go one step further and can the cowboy candy for a longer shelf life. To do this, put the full, sealed jars in a canner with two inches of water on top of them. The water should come to a full rolling boil. Set the timer for 10 minutes for half-pints or 15 minutes for pints after it comes to a full rolling boil.

Use canning tongs to move the jars to a cooling rack once the timer goes off. Give them 24 hours to cool without being disturbed. Once completely cooled, label them and wipe them down with a clean, moist rag. They may stay fresh for up to a year in the pantry.