Quick Jalapeno Relish Recipe Just in Time for Pepper Growing Season by Donna John
Because we got hot weather sooner this year, my jalapeno plants are already producing loads of peppers. Last pepper growing season, I made candied jalapenos and taqueria-style pickled jalapenos. Both delish! Wanting to try something new, I made this easy jalapeno relish recipe. The "hardest" part of this jalapeno recipe is chopping the peppers. (It's not hard, but takes a minute.)
Be sure not to touch your eyes after chopping the peppers (or wear gloves). Taste the jalapenos to check their heat level. This will help you determine if you want to remove the ribs and seeds (where most of the heat is) or leave them in. This recipe can easily be doubled to make two jars.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: Makes 1 8-ounce jar
- 10 - 15 fresh jalapenos, chopped very small (number to fill jar will depend on size of peppers)
- 1 clove garlic, minced
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Here's how to make it:
- Put the chopped jalapenos into a mason jar. Fill it, but do not pack (you will be adding liquid).
- Put the garlic, vinegar, water, sugar and salt into a saucepot. Bring to a boil, stirring, then turn off the heat. Let it sit about 5 minutes to cool slightly.
- Pour the liquid into the jar to cover the jalapenos. Let them sit without a lid to cool.
- Seal the jar and store in the refrigerator until ready to eat. Let them sit a few days before eating to marinate in the brine.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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