Tropical Cowboy Candy Recipe with Home Canning Tips

Tropical Cowboy Candy is a homemade condiment for people who love hot peppers with just a little bit of sweetness. It’s great tossed on top of your favorite burger, onto a grilled hot dog, tossed into a fajita or burrito, etc. The guys in my family love hot peppers and use Cowboy Candy all sorts of different ways. To knock the heat down a little bit…you’ll want to toss in fresh or canned pineapples.

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The recipe that I used is from the Just A Pinch blog. I don’t steal other people’s recipes and content…always giving credit where credit is due. You’ll want to head to Just A Pinch to learn how to make Tropical Cowboy Candy and how to use it. Below you’ll find my personal variations that I used.

1. I used a combination of fresh jalapenos, banana peppers and sweet bell peppers from our backyard garden. It was getting toward’s the end of the growing season…so I mixed all 3 together for the recipe. It cut down the “heat” perfectly and made the perfect combination of peppers!

2. Instead of using fresh pineapple…I used canned pineapple chunks. I added 5-6 pineapple chunks in the bottom of each jar. This saved me time since I didn’t have fresh on-hand.

3. I processed the mason jars in a water bath canner. I used pint-sized glass mason jars.

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