Johnny Jalapenos Cowboy Candy Food

JOHNNY JALAPENO'S COWBOY CANDY

Steps:

• Place all ingredients into a small saucepan and cook over medium heat until boiling.
• Reduce temperature to low and simmer 20-25 minutes, stirring occasionally until liquid is reduced by about half.
• Let cool, stirring occasionally (it will thicken more as it cools) You can serve it warm or transfer to a jar and store in refrigerator. Serve with crackers spread with cream cheese and the candy.
• TO JAR FOR LONG STORAGE OR GIFTS: Carefully pour hot candy/jelly into sterilized 4 or 8 oz jars, leaving a 1/4" headspace. Wipe jar rims, place warm lids and rings atop and tighten hand tight. Process in a boiling water canner for 10 minutes. Remove jars and cool on a wire rack.

CANDIED JALAPENO OR COWBOY CANDY

Steps:

• Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
• Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
• In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
• Add the pepper slices and simmer for exactly 4 minutes.
• Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
• Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
• *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or... In short, don't toss it out!
• Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
• When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
• Allow to mellow for at least two weeks, but preferably a month before eating. Or don't.

JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY

Steps:

• Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
• Reduce to low heat and simmer about 5 minutes till thickened.
• Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.

HAWAIIAN COWBOY CANDY (TROPICAL COWBOY CANDY)

Steps:

• Using rubber gloves slice jalapeños. If desire less heat, remove seeds and membranes.
• Mix cider vinegar, sugar and mustard seed to a low boil. Reduce for 5 minutes to a simmer.
• Add jalapeños. Simmer an additional 5 minutes.
• Load hot sterilized jars with 4 to 5 chunks of pineapple.
• Using a slotted spoon add jalapenos first.
• Next add hot liquid, filling the jars leaving a 1/4 headspace.
• Remove air bubbles with a rubber spatula or chopstick and refill to headspace, if needed.
• Wipe rims with a wet paper towel.
• Add prepared hot lids and rings.
• Place in water bath canner.
• Process at a full boil for 15 minutes.

COWBOY CANDY

Steps:

• Slice jalapenos, and place in a small sauce pan.
• Add water and sugar.
• Cook over medium heat until boiling.
• Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source).
• Let cool and place in clean jelly jar.
• Store in refrigerator.

JOHNNY JALAPENO'S RIDE EM COWBOY CORNCAKES

Steps:

• BATTER: Mix all batter ingredients well (you should have about 2 cups).
• Heat griddle to medium and grease lightly (or use spray butter). Pour 1/4 cup of batter onto hot griddle to total 8 pancakes (do in batches if necessary).
• Top each equally with bacon, jalapenos, and cheddar. When bubbles begin to appear on the edges of the cakes (about 1-2 minutes and making sure the bottom is thoroughly cooked), Carefully flip them over and cook the other side (about 1-2 minutes). Do not pat down the pancakes!
• Flip cakes topping side up onto serving plates. Top each with the butter, picante, & sour cream. Drizzle lightly with maple syrup, and serve.