This Garden Fresh Jalapeño Relish is always a summertime hit on SGE, so I’m bringing it to the front page with new photos for you.
I am very proud to say that all of the jalapeños and the one tomato needed for this recipe came out of my own backyard. We have found that jalapeños seem to grow really well in our backyard, to the point that I end up with far more than I think I can use in recipes. Once I pick them, they grow back. Quickly. Is this happening to you, too? One great option is to pickle the jalapenos in a simple water/vinegar brine – find that recipe here.
My other solution – jalapeño relish.
If the words “jalapeño” and “relish” sound like a fiery hot death sentence, think again. While there is a little heat, this relish is a mild alternative to what it could be if I left the seeds in tact. Paired well with hot dogs, hamburgers, or scooped up with tortilla chips and guacamole – this jalapeño relish is a great way to spice up your routine summer foods.
What’s even better is how simple and fast this relish comes together. Literally, throw everything in the food processor and voila – instant relish!
Since it only makes 2 half-pints, consider supplementing what’s growing in your garden with fresh jalapeños from the farmers market if you’d rather make a larger batch to can and preserve. My jalapeños are tiny – 2″-3″, compared to the 4″ and 5″ ones you may see in most grocery stores, but the great thing about this recipe is that the adaptations are what make it your own.
This recipe is adapted from The Homesick Texan, a cookbook I picked up at the library. (P.S. – the library is FABULOUS for cookbooks – please go there and check out what they have!)
I have to keep my before picture from when I posted this recipe in 2012 because I love the small Ball jars I canned with.
And now, today’s more updated photo so you can really see the relish:
You do not have to can this relish if you plan on eating it within 2-3 weeks of making it. Feel free to skip the canning directions if you like.
Garden Fresh Jalapeño Relish
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
Prep the jalapeños by put on some gloves and removing the stems and seeds. I find that slicing off the top and then taking a small sharp knife to cut the seeds out before you cut into the rest of the jalapeño is easiest. Slice the jalapeño into large chunks and place them in a food processor.
Roughly chop the tomato, the quarter of the yellow onion and take the skins off the garlic cloves. Add to the food processor along with cumin, cilantro, apple cider vinegar, sugar, and salt.
Process until finely minced, about 20-30 seconds. Taste and add more salt if necessary.
Add relish to hot, sterilized jars and leave 1/4 inch of headspace. Wipe the rims and process for 10 minutes in boiling hot water. Or place relish in clean resealable containers and place in your refrigerator until serving.