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
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10 fresh jalapeños, stems removed (seeded for mild, unseeded for spicy)
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1 small onion, finely diced
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2 garlic cloves, minced
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½ cup white vinegar
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2 tablespoons sugar
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½ teaspoon salt
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¼ teaspoon mustard seed
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¼ teaspoon celery seed
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1 small red bell pepper, finely chopped (optional for sweetness)
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1 tablespoon chopped cilantro (optional garnish)
Instructions
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Wash and dry the jalapeños. Remove stems and slice; remove seeds if you prefer less heat.
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Combine chopped jalapeños, onion, and garlic in a food processor and pulse until evenly minced (chunky or smooth, depending on preference).
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Transfer the mixture to a medium saucepan. Add vinegar, sugar, salt, mustard seed, and celery seed. Stir well.
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Simmer over medium heat for 10–12 minutes, stirring occasionally, until slightly thickened and aromatic.
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Remove from heat and let cool to room temperature.
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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