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Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Introducing the Ponchatoula Pepper Company's Candied Jalapeno Relish, a delightful blend of sweet and spicy that will add a burst of flavor to any dish. Our relish is a testament to the rich culinary heritage of Louisiana, offering a unique taste experience that is both authentic and delicious.
Our Candied Jalapeno Relish is made from fresh, hand-picked jalapenos, ensuring the highest quality and taste. We believe in the power of natural ingredients, which is why our relish contains no high fructose corn syrup. Instead, we use a traditional candying process to bring out the natural sweetness of the jalapenos, creating a perfect balance of sweet and spicy.
The versatility of our Candied Jalapeno Relish makes it a staple in every kitchen. Use it as a topping on burgers or hot dogs, mix it into your favorite salsa for an added kick, or serve it with cream cheese and crackers for a quick and easy appetizer. The flavor possibilities are endless!
But don't just take our word for it - the flavor of our Candied Jalapeno Relish speaks for itself! Add it to your cart today and discover the unique taste of Ponchatoula Pepper Company's products.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.