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Jalapeno Relish

Jalapeno Relish recipe image
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;€™s 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 57.5
Dietary: Gluten-free, Vegan, Vegetarian
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;€™s 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
  • 1 Red Bell pepper, seeded
  • 1 Green Bell pepper, seeded
  • 6 Fresh Red or green jalapeno
  • 6 cups Sugar
  • 1.5 cups White vinegar
  • 6 oz Liquid pectin
Directions
  1. 1
    In a blender or food processor, puree the seeded bell peppers and jalapeno chiles until completely smooth.
  2. 2
    In a large 6-quart saucepan, combine the pureed peppers, sugar, and white vinegar.
  3. 3
    Bring the mixture to a hard rolling boil over high heat and boil for 1 minute.
  4. 4
    Stir in the liquid pectin and return the mixture to a full rolling boil for exactly 1 minute, stirring constantly to prevent scorching.
  5. 5
    Remove the saucepan from the heat and skim any foam from the surface.
  6. 6
    Immediately ladle the hot relish into hot, sterilized jars, leaving 1/8 inch of headspace at the top.
  7. 7
    Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
  8. 8
    Place the flat lids on the jars and screw on the bands until finger-tip tight.
  9. 9
    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).
  10. 10
    Turn the jars upright and let them cool undisturbed for 24 hours.
  11. 11
    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.

Keywords: jalapeno, relish, pepper, spicy, condiment, mexican, sauce, vegan, canning, pickled, sweet, tangy, bell pepper, hot, fresh
Read it online: https://www.chefs-mate.com/recipe/jalapeno-relish/