Jalapeño Relish is a sweet and spicy condiment that will jazz up any meal.
When I think of relish, I think of the chopped-up pickle variety that goes on hot dogs. I never really gave much thought to there being any other version – until now. Jalapeño relish is the spicy condiment you never knew you needed until you tried it. After that, you’ll never want to be without it.
You don’t have to make it often because it lasts up to three weeks when refrigerated in jars. I’m not into canning and preserving foods, but if you are, this is a great recipe. Let us know in the comments below if you do and how you did it.
When making this recipe, don’t let all the liquid evaporate. The relish will continue to thicken after you remove it from the heat and it cools.
If you are a jalapeño fan and want to try similar condiments, this Tomatillo Salsa may be for you. Another option is Jalapeño Salsa, a recipe that packs in lots of flavor, especially since you leave in the seeds.
Is Jalapeño Relish Healthy?
With no added oil, jalapeño relish is a low-calorie condiment for your food. You can cut down on the sugar if desired, but be sure to taste your relish as the sugar balances the heat and acidity in the recipe. The jalapeños, onion, and garlic provide vitamins, antioxidants, and other nutrients associated with various health benefits.
How To Simplify Jalapeño Relish Preparation
Deseed and dice half a pound of jalapeños? While this may seem like nothing to some people, between all those jalapeños and red onion, my eyes are seriously in trouble with this recipe. Even with gloves on, which I highly recommend wearing when seeding and working with jalapeños, there would still be the risk of me inadvertently rubbing my eyes, nose, or somewhere else.
If you’re like me, you don’t have to suffer! Rather than dicing the peppers and onions, just pulse them in your food processor. Trust me on this; it is a game-changer. I even added the garlic in with them rather than mincing it. Let the equipment do the work for you, then everything just goes into the saucepan to finish the recipe. Doing it this way is so quick and easy, you’ll be happy to make it often.
FAQs & Tips
Jalapeño relish lasts 2 to 3 weeks, so you can easily make it ahead. It is best stored in a glass jar in the refrigerator. Let the cooked relish cool before placing it in jars and refrigerating.
Each type of pepper alters the taste of the relish. Habanero or ghost peppers make a spicier relish, while bell peppers make a sweeter, milder relish. Green bells have the most pungent flavor, and red ones are the sweetest. As bell peppers ripen, they go from green to yellow to orange to red. That should help you determine which to use to get your desired flavor profile.
Toasting the celery seeds enhances their flavor and makes all the difference in the taste of this jalapeño relish. If you don’t have any, you can substitute for 1 tablespoon of finely diced fresh celery.
You can make jalapeño relish with apple cider or white vinegar. Another option is white wine vinegar, which has a slightly different but equally delicious flavor profile. Try a different option each time you make it to determine which one you like best.
Serving Suggestions
There’s no end to the many ways you can use jalapeño relish alongside topping hot dogs or hamburgers. Serve some alongside Healthy Nachos, Chicken Paella, or Bacon-Wrapped Pork Tenderloin. Spice up an Avocado Grilled Cheese Sandwich or Spinach Omelet with a garnish of relish. This relish is so versatile, there’s no end to the many ways you can use it.
Jalapeño Relish
Ingredients
- 1/2 pound fresh jalapeños seeded and finely diced
- 1/2 cup red onion finely diced
- 2 clove garlic minced
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 tsp celery seed
Instructions
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Finely chop the jalapeños and red onion or pulse them in a food processor. Mince the garlic.
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In a medium saucepan, toast the celery seed until fragrant. Then, add all remaining ingredients: chopped jalapeños, red onion, minced garlic, white vinegar, water, sugar, and salt.
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Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10 to 15 minutes. Remove from the heat once it begins to thicken, and some liquid has evaporated.
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Allow the relish to cool and thicken, then transfer it to a clean jar and refrigerate. Use within 2 to 3 weeks.
Nutrition
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