Candied Aji Omnicolors (Aji Cowboy Candy)
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!
1/2 lbs Aji Omnicolors, fresh and firm
1 cup apple cider vinegar
2 cups sugar
(Add more sugar for a sweeter Cowboy Candy)
Wearing gloves, remove the stems from all of the Aji Omnicolor peppers, and discard them.
Slice the peppers into uniform 1/8-1/4 inch rounds, or to desired thickness. Set aside.
In a large pot, bring apple cider vinegar and sugar to a light boil. Optionally, you can add spices such as ground turmeric, celery seed, and granulated garlic.
Add the pepper slices and simmer on low for 5 minutes.
Use a ladle to transfer the peppers, pouring into clean, sterile jars that have been sitting in hot water, leaving about 1/4 inch of headspace.
Use a ladle to pour the hot syrup into the jars over the Omnicolor slices. Insert a chopstick to the bottom of the jar two or three times to release any trapped air bubbles. Wipe the rim of the jars to clean any remnants of cowboy candy brine, and close the jars with the lids.
*If you have leftover syrup, you can put it in jars and use for cooking. It’s great to drizzle over pizza, on burgers, and on cream cheese and crackers.
Allow the Aji Cowboy Candy to mellow for at a week or so for the peppers to absorb the sugar. Or don't, if you don't have the patience and you like a little heat in the kitchen!