This recipe is so simple, it’s not just one – but six! It includes things like jalapeños and vinegar. The smell and taste of this relish are amazing as well as the savory flavors that come with each bite of your sandwich or burger. This is a great dish to make for inviting friends over during the summertime!.
This sweet jalapeno relish recipe is easy to make and can be used in a variety of dishes. It’s perfect for dipping, adding flavor to soups, or topping off burgers.
One of my favorite homemade condiments is relish. We make a lot of handmade spicy jalapeo relish since we raise hundreds of pepper plants each year.
In this post, I’ll show you how to make a simple jalapeño relish with just 7 ingredients. It’s tangy and sweet, and it keeps for weeks in the fridge. It’s even possible to can it for long-term storage!
I earn money as an Amazon Associate by making qualifying purchases. participates in several affiliate programs, which means that if you click on a link in this article and make a purchase on the associated website, we may get a commission.
Jalapeno relish with a kick.
Jalapeno Relish Ingredients
To produce a pleasant condiment, relish is made composed of cooked and pickled chopped vegetables (and occasionally fruits). To create relish, you may ferment your ingredients, but I like to use vinegar since it is a faster way.
The jalapeos are the star of this dish. There’s a reason they’re so popular in American supermarkets: they’re smoky, crispy, and just the right amount of spicy for most people.
List of Ingredients:
- Jalapeño. The bulk of this dish is made up of these hot green peppers, which are simple to come by. Feel free to add a hotter pepper, such as cayenne or even a habanero or ghost pepper, if you want an even spicy relish.
- Onion, red. After a lot of testing with basic relish recipes, I discovered that red onion (or shallot) is the ideal complement to the other components. They also give the end product a lovely hue.
- Sugar. Sugar is essential since this is a sweet relish. I tried it with less sugar, but it simply wasn’t the same. Of course, at the right quantity, you may use a sugar-free equivalent.
- Season with salt and pepper. Just a pinch of salt and a few cracks of freshly ground black pepper to bring out the flavors.
- Vinegar that is white. The natural hues of the jalapenos show through in this relish thanks to the use of white vinegar. If you like the taste of white wine vinegar, you may use it instead.
- Seed of celery. While fresh celery may be used in place of celery seed, a tiny bit of celery seed provides an unexpected amount of flavor. In addition, we’ll toast the seeds to bring out the oils and enhance taste.
Relish with fresh jalapeos and red onion.
With a star-studded ingredient list like this, I’m sure you can’t possible be disappointed (and you’re right, it’s amazing). Feel free to use this as a starting point and add additional herbs, spices, and fresh ingredients to taste.
Cucumber, mustard seeds, turmeric, ginger, and garlic are some more frequent relish components.
Jalapeno Relish: How to Make It
The balance of fresh components to liquid ingredients is the most crucial thing to get properly. You may adjust the quantity of sugar according to your liking for sweetness.
- 1.5 cup coarsely diced jalapeos (about 6 peppers)
- 0.5 cup finely chopped red onion (about 1/2 big onion)
- sugar, 6 tbsp
- a half teaspoon of salt
- 5-6 black peppercorns
- a half cup of white vinegar
- 1/2 teaspoon celery seed, toasted (or 1/4 cup finely chopped fresh celery)
*This recipe yields 1 cup of finished relish.
15 minutes are required.
Jalapeno Relish: A Step-by-Step Guide
- Peppers and onion should be finely diced.
Remove the stems from the jalapenos and discard them. Slice lengthwise into thin sticks, then slice into 1/8-1/4′′ thick cubes. In the same manner, finely dice the red onion.
- Celery seeds should be toasted.
Over medium heat, place a medium sauce pan. When the pan is heated, add the celery seed and continue to shake for approximately 1 minute, or until aromatic.
- Combine all other ingredients in a mixing bowl.
Toss in the chopped jalapenos and red onion, along with the sugar, salt, black pepper, and white vinegar. Stir until the sugar is completely dissolved.
- Cook for around 10 minutes on low heat.
Cook for approximately 10 minutes after bringing the mixture to a gentle simmer. Allow some of the liquid to evaporate before serving, as the spicy relish will thicken as it cools.
- Allow to cool before storing in a container.
Remove the mixture from the heat after it has thickened somewhat and set aside to cool for 20-30 minutes. Put it in a glass jar and keep it in the fridge for 2-3 weeks.
The most crucial step is to get the cooking time just correct. If your relish becomes too thick and syrupy after removing it from the heat, just add a little more vinegar.
It’s quite easy to overcook the relish, so aim for a gentle simmer and keep an eye on it. The mixture should be somewhat liquid when done, since the sugar will thicken it as it cools.
Taste the relish once it has cooled sufficiently. If you like relish, I’m confident you’ll like the taste and want grilled items as a result.
How long is it going to last?
I usually keep this relish in the fridge, where it will last at least 2-3 weeks. The vinegar, along with the high sugar level, will keep the jalapeño relish fresh for a long time.
If you’re making a big quantity, the waterbath canning process will keep the relish shelf stable for months. Simply adhere to safety guidelines by using new jar lids and boiling for the appropriate period of time.
Relish with Jalapeos
With just 7 basic ingredients, you can make a delicious, tangy, spicy jalapeo relish.
Time to Prepare: 5 minutes
Cooking Time: 10 minutes
Condiment is the course of action.
Keywords: jalapeño relish, spicy relish
1 cup of servings
- 1.5 cups coarsely diced jalapeos
- 0.5 cup finely diced red onion
- sugar, 6 tbsp
- 0.5 teaspoon of salt
- 6 cracks of 1/4 teaspoon black pepper
- white vinegar, 0.5 cup
- roasted celery seed (1/2 teaspoon)
Cut the jalapeos and red onions into tiny pieces, approximately 1/8 inch in size.
Preheat a medium sauce pan over medium-high heat. Toast the celery seed for approximately one minute, or until aromatic.
Stir in the other ingredients (peppers, onions, sugar, salt, black pepper, and vinegar) completely.
Bring the mixture to a moderate simmer and cook, uncovered, for approximately 10 minutes.
When part of the liquid has evaporated but it is still watery or runny, remove it from the heat. As the relish cools, it will thicken.
Allow to cool before transferring to a clean glass jar.
Refrigerate for 2-3 weeks or freeze in a waterbath container for long-term storage.
* Add a little splash of vinegar and mix if the relish is too thick. I like a thinner, runnier relish (it is, after all, a condiment!).
I hope you liked this recipe for hot jalapeño relish! Leave a comment below if you have any further ideas for items that might work well in a spicy sweet relish.
One of the first s! Calvin enjoys traveling and performing music when he isn’t gardening or learning more about peppers and botany.
Watch This Video-
Jalapeño relish is a spicy condiment. It can be made with fresh jalapenos, vinegar, sugar, onion and garlic. The recipe for this Mexican jalapeño relish is super simple and only requires seven ingredients. Reference: mexican jalapeno relish.
- canned jalapeno relish recipe
- best sweet jalapeno relish recipe
- wickles jalapeno relish recipe
- tomato and jalapeno chutney recipe
- jalapeño chutney indian recipe