Easy fresh jalapeño relish

Prep Time 10 minutes Total Time 10 minutes
Yields about 1 1/2 cups     adjust servings

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.

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