Jalapeno Relish Recipe

Easy Jalapeno Relish A Fork's Tale

WEBJan 12, 2016 · Jump to Recipe. This easy Fresh Hot Jalapeno Relish recipe is packed with some major heat and full of an incredible flavor. It …

1. Cut off stems on peppers and discard stems.
2. Throw all ingredients in a food processor and pulse until a finely paste texture.
3. Refrigerate in an airtight container for three days, then serve.

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Fresh NoCook Jalapeño Relish Rebooted Mom

WEBMay 10, 2023 · Stir in your apple cider vinegar and salt. Taste test: if the purée needs more kick, add some of the reserved seeds. Transfer your …

Rating: 3.5/5(6)
1. Prepare your jalapeños: wearing food safe gloves, slice the jalapeños in half lengthwise. Set the seeds/membranes aside (you may need to use them later).
2. In the food processor, process until the garlic is chopped in small bits, about 15-20 seconds.
3. Place the jalapeños in the food processor and process for 20-30 seconds until they are chopped. Avoid processing too much as they'll turn into a purée.
4. Stir in your apple cider vinegar and salt. Taste test: if the purée needs more kick, add some of the reserved seeds.
Rating: 5/5(24)
5. To prepare the jalapeños (wear food-safe gloves if you have them or just try to 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 (reserve the seeds to add later if your relish isn’t spicy enough). Set aside.
6. Place the garlic in your food processor, and process until the garlic is chopped into small pieces, scraping down the sides as necessary. This should just take about 10 seconds.
7. Place the jalapeños in the food processor. Process until the jalapeños are chopped into a teeny tiny pieces, but stop before they are a wet purée. Stir in the apple cider vinegar and salt. Taste, and if it’s not spicy enough for your liking, stir in some of the reserved jalapeño seeds.
8. Transfer the mixture to a pint-sized mason jar and chill for at least 1 hour. Serve as desired. Store leftover relish in the refrigerator, covered, for 1 to 2 weeks (it tastes best fresh).

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