Candied chilli or "cowboy candy" is sliced chilli peppers simmered in a rich syrup of sugar and vinegar. A sweet, savory, and spicy glaze. Perfect balance of heat and sweetness and pair amazingly with roast meats, fish, veggies or cheeses. Serve it as a spread, glaze or garnish when you want an added sweet and spicy element to your meal.
It's naturally gluten free, dairy free and vegan.
Making this easy cowboy candy recipe is a great way to use up and preserve your homegrown chili to make them last all year long.
Making candied chilli is a great way of preserving chillis and a must do in my household when I have a big crop of chilli growing in the garden. It's easy to make big batches of and can easily be jarred or frozen to use throughout the year. Homemade candied chilli with hand-picked chilli from my garden is much nicer than store bought versions! It's well worth the effort! Read more about homegrown food here
You can freeze your chilli's and use them later when it's convenient for you.
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Ingredients for candied chili
This recipe is best made with homegrown chilli's as they are superior, fresher and more rich in flavour. Read about Homegrown food here
- red chilli
- sugar
- rice vinegar
- water
See recipe card for quantities.
How to make candied chilli
- Step 1: Combine sugar, rice vinegar and water in a sauce pan and mix.
- Step 2: Bring to a simmer and slowly simmer until the liquid has reduced by two thirds.
- Step 3: add the sliced chillis and mix well.
- Step 4: Enjoy!
Hint: You can adjust the heat by adding or removing the chilli seeds. For a spicier version, keep all the seeds or you can remove them for a milder result.
Variations
- Add diced pineapple for a sweeter more tropical flavour
- Add or substitute the red chilli for green- or jalepeno chili
Equipment
- Sauce pan
- wooden spoon
- kitchen scale
- measuring cup
- knife
- chopping board
Storage
Making candied chilli is a great way to preserve your home grown produce. Read more about preserving and storing food here.
You can either store the candied chilli in sterilised jars or freeze it in good zip lock bags. Both methods work well and the candied chilli will last for a long time.
I leave the jars in an outside cupboard where it’s dark and cool. I only store them in the fridge once the jar has been opened.
Candied chilli will keep in the fridge for up to 6 months.
Serving suggestions
Candied chilli is a versatile great all round sweet and spicy condiment with many different uses. Below are a few suggestions:
- Perfect for topping burgers and tacos.
- Spread it in sandwiches or wraps.
- Serve it alongside roast or grilled meat, fish and veggies.
- As a condiment for cheese or charcuteri boards.
Top Tip
- Don't reduce the syrup to much as it will thicken once it cools.
- Leaving the candied chilli to rest overnight is best for the flavors to settle and blend together.
- To avoid chilli burn, wear disposable food-safe gloves when slicing. Avoid touching your face, eyes, or mouth. If your skin does start to burn, wash the area thoroughly with soap.
- Don't throw out any leftover syrup! The spicy-sweet syrup is delicious! You can use it as a glaze for grilled meats, fish or veggies or mix it into salad dressings.
Related
Looking for other condiment recipes like this? Try these:
When you have excess chilli's growing in your garden, making a batch of this amazing candid chilli is always a good idea! You will want to use it with everything!
Did you make this candied chilli recipe?
Please leave me a comment and rating below. I love to hear from you!
Candied chilli
Equipment
- 1 Sauce pan
- 1 wooden spoon
- 1 kitchen scale
- 1 measuring cup
- 1 knife
- 1 chopping board
Ingredients
- 50 ml red chili sliced
- 150 grams sugar
- 100 ml rice vinegar
- 100 ml water
Instructions
- Combine sugar, rice vinegar and water in a sauce pan and mix.
- Bring to a simmer and slowly simmer until the liquid has reduced by two thirds
- add the sliced chillis and mix well.
- Enjoy!
Notes
- You can adjust the heat by adding or removing the chili seeds. For a spicier version, keep all the seeds or remove them for a milder result.
- Don't reduce the syrup to much as it will thicken once it cools.
- Leave the candied chili to rest overnight is best for the flavors to settle and blend together.
- To avoid chili burn, wear disposable food-safe gloves when slicing. Avoid touching your face, eyes, or mouth. If your skin does start to burn, wash the area thoroughly with soap.
- Don't throw out any leftover syrup! The spicy-sweet syrup is delicious! You can use it as a glaze for grilled meats, fish or veggies or mix it into salad dressings.
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