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.
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.
Recipe from Cookie and Kate: https://cookieandkate.com/fresh-jalapeno-relish-recipe/