This homemade Jalapeno Relish brings a burst of fresh heat and tangy sweetness to any meal. Made with a colorful mix of red and green bell peppers and fresh jalapenos, it offers a bright, crisp flavor profile that balances perfectly with rich, savory dishes. The addition of sugar and vinegar creates a classic pickled taste, while liquid pectin ensures a smooth, spreadable texture. It&# 226;ÂÂs an excellent condiment for summer barbecues, adding a zesty kick to grilled chicken, fish tacos, or even as a topping for soft-shell tacos. Simple to prepare with pantry staples, this relish keeps well in the fridge or can be canned for long-term storage, making it a reliable favorite for everyday cooking and meal prep.
Jalapeno Relish
Description
This homemade Jalapeno Relish brings a burst of fresh heat and tangy sweetness to any meal. Made with a colorful mix of red and green bell peppers and fresh jalapenos, it offers a bright, crisp flavor profile that balances perfectly with rich, savory dishes. The addition of sugar and vinegar creates a classic pickled taste, while liquid pectin ensures a smooth, spreadable texture. It&# 226;ÂÂs an excellent condiment for summer barbecues, adding a zesty kick to grilled chicken, fish tacos, or even as a topping for soft-shell tacos. Simple to prepare with pantry staples, this relish keeps well in the fridge or can be canned for long-term storage, making it a reliable favorite for everyday cooking and meal prep.Ingredients
Directions
-
In a blender or food processor, puree the seeded bell peppers and jalapeno chiles until completely smooth.
-
In a large 6-quart saucepan, combine the pureed peppers, sugar, and white vinegar.
-
Bring the mixture to a hard rolling boil over high heat and boil for 1 minute.
-
Stir in the liquid pectin and return the mixture to a full rolling boil for exactly 1 minute, stirring constantly to prevent scorching.
-
Remove the saucepan from the heat and skim any foam from the surface.
-
Immediately ladle the hot relish into hot, sterilized jars, leaving 1/8 inch of headspace at the top.
-
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
-
Place the flat lids on the jars and screw on the bands until finger-tip tight.
-
Process the jars in a boiling water bath for the recommended time based on your altitude, or invert the jars for 5 minutes if using the no-cook seal method (note: inversion is less reliable for long-term storage).
-
Turn the jars upright and let them cool undisturbed for 24 hours.
-
Check the seals by pressing the center of the lid; if it does not flex, the jar is sealed.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 57.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 6.5mg1%
- Total Carbohydrate 12.5g5%
- Dietary Fiber 4.2g17%
- Sugars 9.2g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety First: Always follow current USDA guidelines for home canning. The inversion method mentioned in some older recipes is no longer recommended for safe long-term storage due to potential seal failure. Use a boiling water bath canner for best results.
Storage: Unopened sealed jars can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 month.
Heat Level: Adjust the heat by removing seeds and membranes from the jalapenos before blending. Leaving them in will result in a spicier relish.
Ingredient Note: The original ingredient list was incomplete. This recipe assumes standard proportions for pepper-based relishes (6 cups sugar, 1.5 cups vinegar, 6 oz pectin) based on the directions provided.
