Description
This homemade jalapeño relish recipe delivers the perfect mix of heat, tang, and subtle sweetness. Made with fresh jalapeños, onions, vinegar, and spices, it’s a versatile condiment that transforms burgers, hot dogs, tacos, and grilled meats into flavor-packed favorites. Simple to make and easy to customize for any spice level or diet.
Ingredients
10 fresh jalapeños, stems removed (seeded for mild, unseeded for spicy)
1 small onion, finely diced
2 garlic cloves, minced
½ cup white vinegar
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon mustard seed
¼ teaspoon celery seed
1 small red bell pepper, finely chopped (optional for sweetness)
1 tablespoon chopped cilantro (optional garnish)
Instructions
Wash and dry the jalapeños. Remove stems and slice; remove seeds if you prefer less heat.
Combine chopped jalapeños, onion, and garlic in a food processor and pulse until evenly minced (chunky or smooth, depending on preference).
Transfer the mixture to a medium saucepan. Add vinegar, sugar, salt, mustard seed, and celery seed. Stir well.
Simmer over medium heat for 10–12 minutes, stirring occasionally, until slightly thickened and aromatic.
Remove from heat and let cool to room temperature.
Spoon into sterilized glass jars, seal, and refrigerate. Let rest for 24 hours before serving for best flavor.
Notes
For a milder version, replace half the jalapeños with green bell peppers.
Add a splash of lime juice or tequila for a flavor twist.
The relish keeps for about 2 weeks refrigerated or up to 12 months if canned properly.
Perfect as a topping for burgers, tacos, sausages, or mixed into dips and sauces.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Condiment, Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 2 g
- Sodium: 60 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg