Johnny Jalapeno's Cowboy Candy

Fresh jalapenos is needed for this recipe which easily doubles/triples to do in batches for canning. This is JJ's chutney that will give your mouth a funky little roller coaster ride of hot & sweet. Serve it with cream cheese on crackers, or as chutney on Tortilla chips. Great for gift baskets! Remove the seeds from the jalepenos for 'Cowgirl Candy'. I have sometimes made this with an assortment of hot peppers from our garden.

• Ready In: 30 mins
• Serves: 16
• Yields: 2 cup

Ingredients

• 2  cups  fresh jalapenos, sliced (must be fresh!)
• 1⁄2 onion, chopped
• 1  teaspoon kosher salt
• 1  cup light corn syrup
• 2 -4  drops  green food coloring

Directions

1. Place all ingredients into a small saucepan and cook over medium heat until boiling.
2. Reduce temperature to low and simmer 20-25 minutes, stirring occasionally until liquid is reduced by about half.
3. Let cool, stirring occasionally (it will thicken more as it cools) You can serve it warm or transfer to a jar and store in refrigerator. Serve with crackers spread with cream cheese and the candy.
4. TO JAR FOR LONG STORAGE OR GIFTS: Carefully pour hot candy/jelly into sterilized 4 or 8 oz jars, leaving a 1/4" headspace. Wipe jar rims, place warm lids and rings atop and tighten hand tight. Process in a boiling water canner for 10 minutes. Remove jars and cool on a wire rack.