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!
Servings 64 servings
- 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