Very proud to say that the jalapenos and tomato both came out of my own yard! I made this recipe specifically to preserve the 13 little jalapeno peppers growing in their bed.
Think of it as a spicy hot dog topper, great on hamburgers, or paired with tortilla chips and guacamole – this jalapeno relish has 1 teaspoon of sugar, giving it just enough sweetness to cut off the bite.
Since it only makes 2 half-pints, consider supplementing what’s growing in your garden with fresh jalapenos from the farmers market. Also, my jalapenos are tiny – 2″-3″, compared to the 4″ and 5″ ones you may see elsewhere.
This recipe is adapted from The Homesick Texan, something I recently picked up at the library. Most recipes are very Mexican-American, and I think it may be a book to purchase down the road. There’s love in the food without a ton of labor or time, two things I definitely could use more of.
Recipe adapted from The Homesick Texan
Makes 2 half-pints
- 12-15 small jalapenos
- 1 slicing tomato
- Quarter of a yellow onion
- 4 cloves garlic
- 1/4 tsp cumin
- 2/3 cup chopped cilantro
- 1/3 cup apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
Put on some gloves and remove stems and seeds from your jalapenos.
Slice the tomato and add to the food processor with the jalapenos.
Roughly chop the quarter of the yellow onion and take the skins off the garlic cloves. Add to food processor along with cumin, cilantro, apple cider vinegar, sugar and salt.
Process until finely minced. Add more salt if necessary.
Add relish to hot, sterilized jars and leave 1/4 inch headspace. Wipe rims and process in a boiling-water bath for 10 minutes.