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 jalapeño 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 jalapeños from the farmers market. Also, my jalapeños 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 jalapeños
- 1 slicing tomato
- Quarter of a yellow onion
- 4 cloves garlic
- 1/4 tsp cumin
- 2/3 cup chopped fresh cilantro
- 1/3 cup apple cider vinegar
- 1 tsp white granulated sugar
- 1 tsp kosher salt
Put on some gloves and remove stems and seeds from your jalapeños.
Slice the tomato and add to the food processor with the jalapeños.
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. Taste and 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.
Or, skip the canning and slather this relish on some homemade steak burgers for a southwestern bite!