Besætt Cowboy Candy 210 g | Candied Jalapeño

Besætt Cowboy Candy: sweet first, hot afterwards

Cowboy Candy is jalapeño slices simmered soft in a brine of vinegar and sugar, then left to steep until they are firm and crisp again. The combination of sweet and hot is what makes them habit forming. They sit as naturally on a burger as in a taco, and chopped with a little coriander they lift grilled meat and chicken a notch. Made in Norway by Besætt, who also make the fermented chilli sauces.

The candying is what makes the difference. Sugar draws water out of the jalapeño slices while the vinegar holds them firm, and the result is a slice that still has bite instead of going limp the way pickled cucumber tends to. Habanero is on the list and brings a heat that arrives just after the sweetness rather than instead of it. Turmeric and garlic sit in the background and give colour and depth.

Features

• Firm and crisp: Candied in vinegar and sugar, so the slices keep their bite instead of turning soft.
• Sweet meets hot: Jalapeño provides the base heat, habanero adds a warmth that arrives after the sweetness.
• The brine is usable: Sweet, sour and hot at once, and perfect for brushing over high heat.
• Gluten free, lactose free and vegan: None of the usual restrictions, just vegetable, vinegar, sugar and spices.
• Norwegian production: Made by Besætt in Stavanger, with 18 months of shelf life from the date of production.

How to use

1. Turn the jar gently before first use so the brine is evenly distributed.
2. Use a clean fork or spoon, never fingers, and the contents keep far longer.
3. Add the slices as they are, on a burger, taco, sausage or cheese toastie.
4. Chop them finely and mix with coriander for grilled meat or chicken.
5. Keep the brine and use it for brushing or in a dressing.
6. Refrigerate the jar after opening.

Dosage guide

Specifications

FAQ Frequently asked questions