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Appetizers & Desserts
Famously used with Jalapeños, we took a spin on Cowboy Candy by substituting Aji Omnicolors for Jalapenos. We found that we like Aji Omnicolors better than Jalapeños to make Cowboy Candy for their extra heat and unique fruity flavor. It tastes amazing with the sugar and vinegar base, and the longer you leave the peppers soaking in the brine - the more delicious they get!
Give this recipe a try and let us know what you think!Author:
3 lbs Aji Omnicolors, fresh and firm
2 cups cider vinegar
6 cups sugar
1/2 tsp turmeric
1/2 tsp celery seed
3 tsp granulated garlic
1 tsp ground cayenne pepper
Wearing gloves, remove the stems from all of the Aji Omnicolor peppers, and discard them. You can easily slice a small disc off of the stem-end along with the stem.
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 big spoon or ladle to transfer the peppers, pouring into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
Turn the 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 Omnicolor slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Wipe the jars to clean any remains off of them, and close the jars with the lids.
*If you have leftover syrup, you may can it in half-pint or pint jars, too. It’s great to brush on meat on the grill, to potato salad, and more!
Place jars in a canner, and cover with water by about 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 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, if you don't have the patience!