No-Cook Jalapeño Relish
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!
- 1.5 lbs jalapeños washed; stems and seeds removed
- 3 cloves garlic peeled
- 1/3 C apple cider vinegar
- 1 tsp sea salt
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.
- 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.
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 1mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg