No-Cook Jalapeño Relish

3.43 from 7 votes

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!

Course Side Dish

Cuisine Mexican

Keyword jalapeño

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 1kcal

Author Rebooted Mom

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