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.