Jalapeño Relish is a sweet and spicy condiment that will jazz up any meal.
When I think of relish, I think of the chopped-up pickle variety that goes on hot dogs. I never really gave much thought to there being any other version—until now. Jalapeño relish is the spicy, vinegary, slightly sweet condiment you never knew you were missing until it’s already on your plate. The flavor is bold but balanced—there’s heat from the jalapeños, yes, but also this underlying tang that cuts through rich dishes in the best way.
What I love is how versatile it is. I’ve spooned it over eggs, stirred it into mayo for sandwiches, and even added a little to salad dressings when I wanted something punchy. It holds up to grilled meats and roasted veggies without overpowering them, and since it keeps for weeks in the fridge, you don’t have to be precious with it. I’m not into canning or preserving either, but this feels like the kind of recipe that would be worth the extra effort if you are. The flavor actually gets better after a day or two, once everything has a chance to settle.
A quick tip: Don’t cook it down too far. You want some liquid left in the pan when you pull it off the heat—it thickens a lot as it cools. If it starts out too dry, you’ll lose that perfect texture. I usually let it cool uncovered for a bit, then spoon it into jars and stash it in the fridge.
Is Jalapeño Relish Healthy?
With no added oil, jalapeño relish is a low-calorie condiment that works for a variety of diets. You can cut down on the sugar if desired, but be sure to taste your relish, as the sugar balances the heat and acidity in the recipe. The jalapeños, onion, and garlic provide vitamins, antioxidants, and other nutrients associated with various health benefits.
How To Simplify Jalapeño Relish Prep
Deseed and dice half a pound of jalapeños. While this may seem like nothing to some people, between all those jalapeños and red onion, my eyes are seriously in trouble with this recipe. Even with gloves on, which I highly recommend wearing when seeding and working with jalapeños, there would still be the risk of me inadvertently rubbing my eyes, nose, or somewhere else.
If you’re like me, you don’t have to suffer! Rather than dicing the peppers and onions, just pulse them in your food processor. Trust me on this; it is a game changer. I even added the garlic in with them rather than mincing it. Let the equipment do the work for you, and then everything just goes into the saucepan to finish the recipe. Doing it this way is so quick and easy, you’ll be happy to make it often.
How Do I Store Leftovers?
Jalapeño relish lasts 2 to 3 weeks, so you can easily make it ahead. It is best stored in a glass jar in the refrigerator. Let the cooked relish cool first before placing it in the jar.
Serving Suggestions
There’s no end to the many ways you can use jalapeño relish apart from topping hot dogs or hamburgers. Serve a scoop alongside some Healthy Nachos, Chicken Paella, or Bacon-Wrapped Pork Tenderloin. Alternatively, you could use it to spice up an Avocado Grilled Cheese Sandwich or dress up a Spinach Omelet. This relish is so versatile, there’s no end to the many ways you can use it to amp up your favorite flavors.
Ingredients
- 1/2 pound fresh jalapeños seeded and finely diced
- 1/2 cup red onion finely diced
- 2 clove garlic minced
- 1/4 teaspoon celery seed
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
Instructions
- Finely chop the jalapeños and red onion or pulse them in a food processor. Mince the garlic.
- In a medium saucepan, toast the celery seed until fragrant. Then, add all remaining ingredients: chopped jalapeños, red onion, minced garlic, white vinegar, water, sugar, and salt.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes. Remove from the heat once it begins to thicken and some liquid has evaporated.
- Allow the relish to cool and thicken, then transfer it to a clean jar and refrigerate. Use within 2-3 weeks.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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