This post may contain affiliate links. 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!
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!
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. 😂)
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!
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!
A few notes on this easy 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.
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
Easy fresh jalapeño relish
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!
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
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.)
Transfer the jalapeño mixture to a bowl and stir in garlic, apple cider vinegar, honey and salt. Taste and adjust seasonings.
Cover and store in the refrigerator for up to 10 days.
Recipe 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 Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 135kcal Calories from fat 5 | |
| % Daily Value | |
| Total Fat 1g | 2% |
| Saturated Fat 0g | 0% |
| Sodium 548mg | 23% |
| Carbohydrate 32g | 11% |
| Dietary Fiber 5g | 20% |
| Sugars 25g | |
| Protein 2g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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.
I really like this idea! I’m going to use up the rest of my summer jalapenos and try it on eggs.
It’s really good on eggs! I hope you enjoy it LeAndra! 🙂