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, as a topper on nachos, 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. I’ve actually caught my husband just snacking on it a few times too!
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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.
4. Prep ahead of time. Get out all of your canning supplies ahead of time! Wash everything and lay them out so you can see them. This saves time during the recipe preparation.
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