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!
Yield: 1 ½ cups
Ingredients
- 7-8 large jalapeño peppers, with stems, membranes and seeds removed; chopped (see notes)
- ¼ cup chopped red onion
- 2 cloves garlic, minced
- 2-3 tablespoons apple cider vinegar
- 1 tablespoon honey
- ¾ 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, 2 tablespoons of the apple cider vinegar, honey and salt. Taste and adjust seasonings, adding the additional tablespoon of vinegar if needed for consistency (depending on how much liquid your jalapeños gave off in the food processor).
- Cover and store the relish in the refrigerator for up to 10 days.
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Notes
Heat level: To make a less spicy relish, remove all of the seeds and especially all of the 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 spicier relish, leave some of the 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.
Ways to use: Use this jalapeño relish as a topping for burgers, hot dogs, grilled chicken or fish, even shrimp or scallops. Use as a topping for nachos, tacos, wraps, sandwiches, rice bowls and even eggs.
Nutrition
Serving: 2tablespoons | Calories: 12kcal | Carbohydrates: 3g | Sodium: 133mg | Sugar: 2g
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