Cowboy candy, no question about it!

[N227GB]

Had no idea doing this was easy! I'll have to give it a try. We have a really good Asian market here, a great source of Thai bird peppers. The hot mix sounds great on cheesesteaks.

[JGo37]

Yep - my mom and hers were canners. Something I want to take on. I thought there'd be more to it, from what I remember when I was knee-high, but turns out it ain't rocket science. I appreciate this thread. And for the same ingredients - peppers, and for tomatoes. I want to be able to 'forgetta the Mazetta'.

[Steve B]

Some more Cowboy candy. Thanks Mosca From picked jalapeños in a bowl, I like them red ripe, to their resting place. At least for a little while.
My bad Mosca I was thinking about pickled peppers.
I did eat a couple of these before sealing the jars, and WOW. I think I’m hooked.
Hah as I type this the first jar popped. 👊👍

[Steve B]

Update on the "Cowboy Candy"
2 weeks later.

These things are awesome. BUT I left all the seeds in. And WOW these are HOT!!! Much hotter than I expected. But still with a sweet hint.
Now I grow and use Reapers so I’m used to HOT. But this took me by surprise.
Sooo for the next batch I will remove most of the seeds. And hopefully enjoy the candy aspect of this great treat.

[Mosca]

It’s the vinegar I think. I enjoy hot foods, but sometimes pepperoncini in white vinegar lights my mouth on FIRE.

[Mosca]

Also, do them as Meathead suggests. Triscuits, cream cheese, cowboy candy. The dairy cuts the heat and adds a layer of silky texture.

[Steve B]

Mosca I think the vinegar opens the pores thus letting the capsum in.

Got it. Will give it a try. Thanks brother.