If you like things a little spicy, my easy homemade Jalapeno Relish may be for you! Grab a bunch of beautiful jalapenos from your garden, farmers market or local grocer. In 30 minutes or less you can make jars of it for your enjoyment on grilled or roasted meats, sandwiches, etc.
My friend Molly has been up to her eyeballs in jalapenos. She is known for her killer Stuffed Jalapenos, however just how many of those can you eat? Wait don’t answer that…My husband would actually eat them every single day if given the opportunity!
After receiving 2 large bags of jalapenos from her, and not wanting any to go to waste, I got down to business and decided why not quick-pickle them. Instead of traditional rings, I decided to chop them and make a jalapeno relish.
They came out SO pretty and vibrant!
This Jalapeno Relish is spicy. So you need to enjoy heat. I chose to leave all the seeds in, since we enjoy things spicy. You can scrape or cut the seeds out out before you mince the jalapenos for much less heat if you choose.
For a variation, add in things like minced garlic and chopped onion and turn it into more of a Jalapeno Salsa recipe if you wish.
If you have cucumbers growing, try this Spicy Cucumber Salad with Asian flavors. Just 5 ingredients. Another nice veggie recipe.
I was at my favorite local outdoor farmers market in Bucks County, PA and saw a table full of just-picked jalapenos. The farmer decided to also grab two big farmer-sized handfuls of jalapenos and toss them into the bagful I already had. I walked away with about 50 jalapenos for…wait for it…$2.00.
If you enjoy pickled jalapenos, this relish is for you! Plus, it makes a great food gift!
How To Use Jalapeno Relish
- Spoon some of this homemade relish over a brick of cream cheese with a drizzle of honey and serve with crackers or flat pretzels.
- Put it on your nachos, tacos, grilled fish etc.
- Serve alongside or over grilled or roasted meats.
- Put this relish on sandwiches, eggs or toss some into your pasta.
- Of course you can use these in anything Mexican, I put some in my chicken enchiladas, both in the enchiladas and in the sauce. Yum!
![Jalapeno Relish made by quick pickling, ready overnight and lasts for weeks.](https://yakimotudongura.com/wp-content/uploads/2024/04/1712492741_396_Jalapeno-Relish.jpg)
How hot is a jalapeno pepper?
- Part of the chili pepper family, jalapeno peppers are on the lower end of the heat scale. Hot pepper spice level are measured by the Scoville Scale which ranges from 0-350,000. Jalapenos typically range from 2,000-8000. For comparison a green bell pepper is zero while a habanero is 100,000 or above.
- It comes down to growing conditions like water, sunlight, soil and plant stress. Jalapenos from the same plat can even vary greatly.
- Tip – Always press you finger against the inside of a jalapeno after cutting it, then taste your finger. That will help you understand spice level you are working with and how much to use. Discard seeds for less heat as well.
Growing jalapeno peppers in pots
I am an amateur, learning more each year as I expand what I grow. By far the easiest garden plant for me to grow with success (besides herbs) are jalapenos. That way I have my own jalapenos for all of mu summer and fall recipes.
- Start with pots with drainage 12 inches in diameter, 8-12 inches high.
- Fill with organic soil if possible (I keep old tree leaves to mix in as fertilizer) and set in a sunny area. Jalapeno plants love sun. Water without overwatering. Be sure pot has good drainage or place a layer of rocks in your pot before filling it.
- As your plant grows, it may need support if you have a good bounty. Good luck!
If you find yourself with a lot of jalapenos by accident or on purpose, get creative! Because I had so many jalapenos, I also put a Cuban Sandwich IN a Jalapeno and it rocked! My husband and son are already begging for more.
![Cuban Sandwich Stuffed Jalapeno peppers](https://yakimotudongura.com/wp-content/uploads/2024/04/1712492743_688_Jalapeno-Relish.jpg)
My husband (the man obsessed since before day I met him with traditional jalapeno poppers) said that they were “stupid good”, whatever that means. And my 14-year-old son, well he ate so many, that it made this momma very happy. That’s all the proof I need. Make ’em!
If you like to quick-pickle, you HAVE to try these Quick & Easy Sweet & Spicy Pickles! I’d like to say they make a good food gift, however…You may eat them all first! Mmmm!
![Sweet and Spicy Pickled Cucumbers in jars. Easy quick pickle recipe](https://yakimotudongura.com/wp-content/uploads/2024/04/1712492744_103_Jalapeno-Relish.jpg)
And if you want to get a lil’ faaaancy…Spiralize them, they pickle even faster and are SO pretty!1 Great on sandwiches and salads.
![Yum! Ready in just a few hours, these Spicy Spiralized Pickled Cucumbers are addictively delicious and can go with so many things! Makes a great hostess gift too!](https://yakimotudongura.com/wp-content/uploads/2024/04/1712492746_659_Jalapeno-Relish.jpg)
Enjoy! XO – Colleen
Garden Vegetable Recipes To Try
- Zucchini Drop Biscuits – My family love these easy cheesy biscuits!
- Quick & Easy Skillet Green Beans – So much flavor!
- Tomato & Mozzarella Bruschetta
Originally published in 2016, updated in 2024.
Jalapeno Relish
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Homemade Jalapeno Relish is a great recipe for jalapenos to help use up the garden bounty or just because. Jalapeno Salsa / relish is delicious on meats, fish, sandwiches and more!
Course CondimentCuisine AmericanKeyword Jalapeno Relish, Jalapeno Salsa
Prep Time 10 minutes Cook Time 3 minutes Total Time 13 minutes
Servings 12 servings
Calories 44kcal
Ingredients
- 20-25 jalapenos chopped small
- 1 clove garlic minced
- 1 cup white vinegar
- 1 cup water
- ½ cup sugar
- 1 TBS celery flakes
- ½ TBS Kosher salt
Instructions
- First, decide if you want to keep the seeds in or out of your relish. How hot do you like foods? Also jalapenos vary in heat. Taste a piece and decide. Maybe put some seeds in. Your call.
- Chop your jalapenos fine and toss them with the minced garlic. Feel free to add a red pepper for a pop of color if you like (or to help cut the heat). In small mason jars (I use 4 oz) spoon in the chopped jalapenos until they just about reach the top. Don’t press hard or “pack” them in, you need room for the liquid.
- In a small pot, heat, vinegar, water, sugar, celery flakes and salt until it boils.
- Remove from heat and allow it to sit for 2 minutes.
- Pour liquid into your filled jars, allow it to cool down for 10 minutes or so, then screw the lids on, allow them to cool to room temperature and then place in fridge until you want to enjoy them.
- Remember when working with jalapenos, you never know how hot or mild they may be. Be careful of your eyes, no rubbing your eyes for a while after working with them OR you will remember it for sure, lol!
Notes
Control the level of spiciness by deciding to keep seeds and stems in the relish or not.
This keeps well in the refrigerator for a few weeks.
If you enjoy pickled jalapenos, you will enjoy this easy recipe!
Nutrition
Serving: 12servings | Calories: 44kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 295mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 28mg | Calcium: 6mg | Iron: 0.1mg
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