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    • Easy Chicken Dinner Recipes -->This collection of easy chicken dinner recipes features some of our favorite family dishes, perfect for making a healthy, delicious home cooked meal on a busy night! Getting a healthy, home cooked meal on the table every night can be challenging. Particularly with the demands of work, school, activities and social obligations, well, it can be the last thing we want to do at the end of the day. So I’ve got tons of easy chicken recipes at my disposal that I turn to when I need to whip something up for us on one of those busy weeknights. (Or even busy weekends – dinners can be tough then, too!) And this collection of easy chicken dinner recipes has some that we make over and over again. It includes everything from skillet chicken dinners to slow cooker chicken recipes, one-pot chicken pastas, soups and salads with chicken, chicken burgers and meatballs, sheet pan chicken dinners and easy chicken casseroles. Are you looking for fast as well as easy? Me too. I’ve got collections of chicken recipes in under 30 minutes and, faster still, chicken recipes in under 15 minutes. Or if you want to browse them all, my quick chicken recipes…
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Easy fresh jalapeño relish

September 20, 2018 By Kathryn Doherty

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy

Fresh jalapeño relish is an easy, 10-minute, no-cook recipe for a slightly sweet, slightly spicy topping that’s delicious on burgers and hot dogs, tacos and nachos, rice bowls and even eggs!Fresh jalapeño relish is an easy, 10-minute, no-cook recipe for a slightly sweet, slightly spicy topping that’s delicious on burgers and hot dogs, tacos and nachos, rice bowls and even eggs! #jalapenos #relish #easyrecipe

This is a sponsored conversation written by me on behalf of Walmart. All thoughts and opinions are my own.

Hiya friends! How is your week going?

We are chugging along here… The kids were off on Monday because of the hurricane over the weekend and M was also off yesterday for a teacher workday. So it’s been a bit of a strange week but a fun one! (They are old enough now to be able to mostly entertain themselves while I’m working and on deadline all morning, so it’s not too stressful.)

I’ve been pretty busy with work this week and am already looking forward to the weekend. All we have planned is J’s soccer game Saturday morning, so some lounge time and relaxation are definitely happening. 🙌😊

But now food. You are going to fall in love with today’s recipe for this easy fresh jalapeño relish!

And you’re going to want to put it on ALL the foods!

It’s slightly sweet, slightly spicy, slightly tangy and just ALL kinds of delicious!

Fresh jalapeño relish is an easy, 10-minute, no-cook recipe for a slightly sweet, slightly spicy topping that’s delicious on burgers and hot dogs, tacos and nachos, rice bowls and even eggs! #jalapenos #relish #easyrecipe

Also, you can adjust the level of heat in this recipe to make a sweet or spicy jalapeño relish. I’ve got all the tips below. 👍

We love using it for: burgers, hot dogs, grilled chicken or fish, nachos, tacos, wraps, sandwiches, rice bowls and even eggs.

Can we say addictive? Can we say obsessed?! 😍

And I’m so happy to be supporting Walmart and their push to work with farmers and use locally grown produce in their stories.

My local store here has gorgeous jalapeño peppers from Bailey Farms of Oxford, N.C. I love being able to buy my peppers local and support nearby farmers.

(Especially when my backyard jalapeño plant hasn’t been, um, very fruitful this summer. I may need to give up on trying to garden in the backyard of this house. 😂)

A bowl of easy fresh jalapeño relish with jalapenos scattered around on top of a Walmart bag

Also, Walmart teamed up with five chefs across the country to drive awareness of using fresh, locally grown produce. The culinary program is called “Rediscovering America,” and it’s going to be made into a documentary!

One of those chefs is Chef Kato of Upstream restaurant here in Charlotte. It’s been a long-time favorite seafood destination of mine; and where my husband and I have gone for special date night celebrations (anniversaries, promotions, etc.)

Chef Kato has been using these jalapeños on his menu all summer, and I’m honored to be part of this food-loving group showing off the beauty of fresh produce. 💚

Back to this relish though!

Fresh jalapeno relish piled on top of a loaded burger on a white plate

There’s no cooking involved, and no canning is needed. And it’s just 5 ingredients and ready in 10 minutes! 🙌

It’s going to be your new favorite flavor booster!

Notes on this making fresh jalapeño relish:

  • To make a less spicy relish, remove all of the seeds and membranes from the jalapeños before adding them to the food processor. You can also taste the relish and add an extra squeeze of honey if desired for a sweet jalapeño relish.
  • For a spicier relish, leave some of the seeds and membranes in for this dish. The more you leave in, the hotter it will be, so be careful! You can also add a few dashes of hot sauce to the final relish to adjust the level of heat.
  • If you have whole garlic cloves, you can also roughly chop those and then throw them in with the jalapeños and red onions to get minced in the food processor.
  • I use apple cider vinegar, which adds a bit of sweetness along with the acidity of the vinegar. You could also use white wine vinegar or regular vinegar and then add some extra honey to adjust the flavor at the end.
  • Want a fruity twist? You can add pineapple or mango to this salsa to make a sweeter, fruity version of jalapeño relish. I’d add that before adding the honey and then taste to adjust to your liking.

Easy fresh jalapeño relish dolloped on top of seared scallops over a bed of corn

In a nod to Chef Kato and his seafood bent, I also tried these over some seared scallops with charred corn and oh my word, was that a good decision! 👆😋

So, my friends, if you can’t grow a garden or hit up the farmer’s market, now you can just head to your local Walmart and check out their produce from nearby farms in your area!

And definitely snag some jalapeños and try out this relish. You’ll be wanting to keep a jar of it on hand in the fridge at all times!

Enjoy!

XO,

Kathryn

P.S. If you are looking for other yummy jalapeño recipes, check these out:

  • Jalapeño cream cheese dip
  • Mississippi caviar
  • Summer corn salad
  • Chicken breasts with jalapeño cheese sauce

Yield: about 1 1/2 cups

Easy fresh jalapeño relish

Fresh jalapeño relish is an easy, 10-minute, no-cook recipe for a slightly sweet, slightly spicy topping that’s delicious on burgers and hot dogs, tacos and nachos, rice bowls and even eggs! #jalapenos #relish #easyrecipe

Fresh jalapeño relish is an easy, 10-minute, no-cook recipe for a slightly sweet, slightly spicy topping for burgers, hot dogs, tacos, nachos and more!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 7-8 large jalapeño peppers, with stems, membranes and seeds removed; chopped (see notes)
  • 1/4 cup chopped red onion
  • 2 cloves garlic, minced
  • 2-3 tablespoons apple cider vinegar (see notes)
  • 1 tablespoon honey
  • 3/4 teaspoon kosher salt

Instructions

  1. Add the chopped jalapeño peppers and red onion to a food processor and pulse several times, until broken down and minced. (Be careful not to let it go too long that it turns into mush or soup.)
  2. Transfer the jalapeño mixture to a bowl and stir in garlic, apple cider vinegar, honey and salt. Taste and adjust seasonings.
  3. Cover and store in the refrigerator for up to 10 days.

Notes

To make a less spicy relish, remove all of the seeds and membranes from the jalapeños before adding them to the food processor. You can also taste the relish and add an extra squeeze of honey if desired for a sweet jalapeño relish.

For a spicier relish, leave some of the seeds and membranes in for this dish. The more you leave in, the hotter it will be, so be careful! You can also add a few dashes of hot sauce to the final relish to adjust the level of heat.

Start with two tablespoons of the vinegar and add the third as needed. It will depend on how much liquid your jalapeños gave off in the food processor.

If you have whole garlic cloves, you can also roughly chop those and then throw them in with the jalapeños and red onions to get minced in the food processor.

I use apple cider vinegar, which adds a bit of sweetness along with the acidity of the vinegar. You could also use white wine vinegar or regular vinegar and then add some extra honey to adjust the flavor at the end.

Want a fruity twist? You can add pineapple or mango to this salsa to make a sweeter, fruity version of jalapeño relish. I’d add that before adding the honey and then taste to adjust to your liking.

Use this jalapeño relish as a topping for burgers, hot dogs, grilled chicken or fish, nachos, tacos, wraps, sandwiches, rice bowls and even eggs.

Nutrition Information:

Yield:

12

Serving Size:

2 tablespoons

Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 133mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
© Kathryn Doherty
Cuisine: American / Category: Sauces, dressings and condiments
Fresh jalapeño relish is an easy, 10-minute, no-cook recipe for a slightly sweet, slightly spicy topping that’s delicious on burgers and hot dogs, tacos and nachos, rice bowls and even eggs! #jalapenos #relish #easyrecipe

This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.

Comments submitted may be displayed on other websites owned by the sponsoring brand.

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Filed Under: Extras, Sauces, dressings and condiments, Vegetarian

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Comments

  1. LeAndra says

    October 15, 2018 at 8:19 PM

    I really like this idea! I’m going to use up the rest of my summer jalapenos and try it on eggs.

    Reply
    • Kathryn says

      October 17, 2018 at 6:40 AM

      It’s really good on eggs! I hope you enjoy it LeAndra! 🙂

      Reply
  2. Dolores says

    June 12, 2019 at 1:52 AM

    I have some super hot jalapenos. Have you got any ideas on how to tame them? My DH likes spicy but these are too spicy even for him. I would like to try the cheese jalapeno biscuits and the relish, but I’m afraid of not being able to eat them. I’m a new subscriber and I’m anxious to get cooking your recipes.

    Reply
    • Kathryn says

      June 12, 2019 at 6:42 AM

      Hi Dolores! Removing all of the seeds AND all of the membranes will take out most of the heat from your jalapenos (those are the hottest parts). If you want to go a step further, I’ve heard soaking halved or sliced jalapenos in lemon-lime soda (or soda water with lime juice) can also remove some heat. Cooking them also takes out some of the heat, so that could help depending on how you use them. Finally, pairing them with dairy or sugar are other ways to balance that heat and take some of the sting out. I hope that helps!

      Reply
  3. Nancy says

    August 17, 2019 at 10:15 AM

    Can you freeze it when done. I have a lot of peppers

    Reply
    • Kathryn Doherty says

      August 18, 2019 at 3:49 PM

      I haven’t tried freezing the leftovers, so I’m not sure whether it would work and still be tasty after defrosting. Would love to hear if you try! I’ve also used extra jalapeños from my garden to make and freeze cheese stuffed jalapeños (like jalapeño poppers you’d make for an appetizer) or in soups or stews or chili that would freeze well. Hope that helps!

      Reply
    • Lisa Brownrigg says

      September 2, 2020 at 1:04 PM

      I made a huge batch of this recipe last year… and froze in one cup tupperwares. It was just as fresh and delicious when thawed months later!

      Reply
      • Kathryn Doherty says

        September 3, 2020 at 11:51 AM

        I’m so happy to hear that Lisa! And thanks so much for sharing that freezing it works great, too! Now I need to go make a huge batch myself… 😊

        Reply
  4. Mickey says

    September 11, 2019 at 2:47 PM

    How long will this stay good in the fridge?

    Reply
    • Kathryn Doherty says

      September 12, 2019 at 2:31 PM

      Hi Mickey, this stays good in the fridge for up to 10 days. Hope you enjoy it!

      Reply
  5. Susan Conboy says

    November 8, 2020 at 3:29 PM

    My new FAVE way to use my garden jalapenos! The second time I made it, I realized I was out of ACV; used rice vinegar instead and it was amazing! Thanks so much for this recipe!

    Reply
    • Kathryn Doherty says

      November 9, 2020 at 5:18 PM

      I’m so happy you love this recipe Susan! And that’s great to know about the rice vinegar substitution – thanks for sharing! 😊

      Reply

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Hi there! I’m Kathryn Doherty, a health and nutrition editor, cookbook author, wife, mother of two kids, and devoted food and home cooking nut. I’ve got lots of easy recipes and resources to help you get delicious family food on your table! Learn more about me

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