This fresh jalapeño relish is easy to make with simple ingredients that result in an explosion of flavor! It’s great on burgers, eggs, tacos and more!
Forget about all of the abundant summer garden bounty for a minute and focus on just one single item: jalapeños.
If I ever had to pick one item to grow each summer it would definitely be peppers. Any and all, they are indeed my favorite. Jalapeños make the best cowboy candy and are a wonderful compliment to barbecue sauce.
Jalapeños make the best relish! You truly haven’t lived until you’ve tried jalapeño relish. It’s fresh, it’s hot and it has kick…
This jalapeño relish is a bit different from the traditional relish that’s cooked on the stove top and canned. Instead, it’s fresh, and doesn’t require any cooking (hallelujah – right?) If you have jalapeños in the garden, it’s an easy way to use an abundance very quickly.
Plus, it’s a must for the summer grilling season as a topping for burgers, brats, with chips next to sour cream and beans.
Fresh Homemade Jalapeño Relish
Jalapeño relish will even bring joy to the breakfast table as you dump it on your scrambled eggs or tuck it inside your breakfast burrito. Believe it or not, this relish is spicy but not overly spicy.
The apple cider vinegar does wonders to make the relish a bit more tolerable for those who might not be able to handle their full hotness.
(Wait.. is that even a word?!?!)
Unlike pickling, this relish doesn’t fill the house with the fumes of peppers that make your eyes water and your throat dry.
Not to mention this relish doesn’t require stovetop heat, a basic food processor does the trick rather well. Once you are done, jar it up in pint or half pint jars.
Half pint jars make wonderful gifts for neighbors just in case you want to share your bounty.
Pint jars keep well in the fridge and will help the relish stay fresh up to 2 weeks. Though it probably won’t last that long. Your family will want it on everything and you’ll find it so easy to make you’ll want to gift it to all of your neighbors.
The idea for this relish came while I was cutting up jalapeños months ago for this delicious cowboy candy. As I cut up the peppers, I couldn’t help but wipe away tears as I coughed my heart out over the cutting board.
No Cooking Required
I couldn’t help but wonder if I could make a relish type condiment that didn’t necessarily need to be roasted (hello – salsa!) Or simmered on the stove like sweet zucchini relish.
It wasn’t long after that our oldest daughter got her hands on a magazine in the mail that had an abundance of gardening recipes within.
The magazine itself wasn’t a food magazine at all, but an herbal magazine. This retailer was promoting their herbs, spices, glass jars and containers – but it had this beautiful recipe for jalapeño relish. And so there it was.
This jalapeño relish is perfect to whip up before a summer get together. It’s also a great way to use up a lot of jalapeños in a hurry.
With the proper glass jars, this relish is easily gifted to friends and family, or used as a barter with neighbors. When refrigerated, it lasts up to 2 weeks.
Making this jalapeño relish? Please RATE the recipe and let me know how it turned out! I’m not on social media (personal preference!…. ) but I’d still love to know what you thought of this recipe – because it is one of my absolute favorites.
After all — where else can you use a TON of jalapeños this quickly and deliciously?!
No-Cook Jalapeño Relish
Ingredients
- 1.5 lbs jalapeños washed; stems and seeds removed
- 3 cloves garlic peeled
- 1/3 C apple cider vinegar
- 1 tsp sea salt
Instructions
- Prepare your jalapeños: wearing food safe gloves, slice the jalapeños in half lengthwise. Set the seeds/membranes aside (you may need to use them later).
- In the food processor, process until the garlic is chopped in small bits, about 15-20 seconds.
- Place the jalapeños in the food processor and process for 20-30 seconds until they are chopped. Avoid processing too much as they'll turn into a purée.
- Stir in your apple cider vinegar and salt. Taste test: if the purée needs more kick, add some of the reserved seeds.
- Transfer your jalapeño relish to a pint size mason jar. Refrigerate for 8-12 hours before serving.
- Store relish in the refrigerator for up to 2 weeks.
Notes
- This recipe for jalapeño relish is best served as fresh, jalapeño relish. It has not been tested for safe home canning.
- Recipe makes 4 C.
Nutrition
Do you have a jar recommendation? Thank you, can’t wait to try try this!
I love this relish Liz… it goes so fast. I just used pint canning jars, with the wide mouth. I gave some to friends/neighbors and kept some for us. It went awfully quick — it was absolutely delicious.
Interesting, I’ve never seen a no cook relish. I know you said this recipe was not tested for canning, but can I freeze to preserve?
Teresa, this is a super easy way to use up a ton of Jalapeños.. my kids love it too. I don’t see why you couldn’t freeze it – should work fine!
I make more of a jalapeno mustard relish and is great on brats especially some of the spicier brats.
1.5 lbs jalapeno and add as much mustard as you would like with a dash of salt. If you like it sweet add a little sugar.
Now that sounds amazing! I’m going to try that! Thanks so much!
Very cool and sounds do-able among all my after later. Summer projects that are demanding my time!
Dee, it is so so easy and results in the most delish relish!