If you love pickled jalapeños, this easy homemade jalapeño relish is for you! Dollop this versatile sauce onto sandwiches or hot dogs, nachos, eggs, rice and beans, etc. Recipe yields about 16 ounces, so it’s perfect for a pint-sized mason jar.
1 pound fresh jalapeños
2 cloves garlic, peeled and quartered
1/4 cup apple cider vinegar
1 1/2 teaspoons fine sea salt
To prepare the jalapeños (wear food-safe gloves if you have them or just try to avoid skin contact with the cut jalapeños): Cut off the tops of the jalapeños and discard the stem ends. Halve the peppers lengthwise, then remove the seeds and membranes (reserve the seeds to add later if your relish isn’t spicy enough). Set aside.
Place the garlic in your food processor, and process until the garlic is chopped into small pieces, scraping down the sides as necessary. This should just take about 10 seconds.
Place the jalapeños in the food processor. Process until the jalapeños are chopped into a teeny tiny pieces, but stop before they are a wet purée. Stir in the apple cider vinegar and salt. Taste, and if it’s not spicy enough for your liking, stir in some of the reserved jalapeño seeds.
Transfer the mixture to a pint-sized mason jar and chill for at least 1 hour. Serve as desired. Store leftover relish in the refrigerator, covered, for 1 to 2 weeks (it tastes best fresh).
Recipe inspired by Serrano’s Mexican Restaurant in East Glacier, Montana.
Can I can it? This recipe has not been validated for canning safety, so please do not can these jalapeños. They will keep in the refrigerator for 1 to 2 weeks.
▸ Nutrition Information
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