How To Make Fresh Jalapeño Relish
Add some flavor and spice to your sandwiches and nachos with this spicy jalapeño relish, packed with fresh peppers, garlic, and apple cider vinegar.
- 1lbfresh jalapeños
- 2garlic cloves,peeled and quartered
- ¼cupapple cider vinegar
- 1½tspfine sea salt
To prepare the jalapeños, wear food-safe gloves, or avoid skin contact with the cut jalapeños. Cut off the tops of the jalapeños and discard the stem ends.
Halve the peppers lengthwise, then remove the seeds and membranes, reserving the seeds to add later. Set aside.
Place the garlic in the food processor, and process for 10 seconds, until the garlic is chopped into small pieces, scraping down the sides as necessary.
Place the jalapeños in the food processor. Process until the jalapeños are chopped into tiny pieces, but stop before they are a wet purée.
Stir in the apple cider vinegar and salt. Taste, and stir in some of the reserved jalapeño seeds, if desired.
Transfer the mixture to a pint-sized mason jar and chill for at least 1 hour.
Serve as desired, and enjoy!
Store leftover relish in the refrigerator, covered, for 1 to 2 weeks.
- Calories: 76.51kcal
- Fat: 0.85g
- Saturated Fat: 0.21g
- Monounsaturated Fat: 0.07g
- Polyunsaturated Fat: 0.26g
- Carbohydrates: 16.01g
- Fiber: 6.41g
- Sugar: 9.49g
- Protein: 2.25g
- Sodium: 603.86mg
- Calcium: 35.11mg
- Potassium: 596.42mg
- Iron: 0.68mg
- Vitamin A: 122.47µg
- Vitamin C: 269.92mg
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