This easy Fresh Hot Jalapeno Relish recipe is packed with some major heat and full of an incredible flavor.
Calling out all jalapeño and garlic lovers…. I have the relish for you!
Fresh Hot Jalapeño Relish
This Fresh Hot Jalapeño Relish is the perfect condiment for all types of food from hotdogs, hamburgers, chicken, sweet potatoes, potatoes, and if you are brave, chips! It is also Paleo and Whole 30 approved!
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Jalapeño and Garlic Relish
Warning: If you make and eat this Jalapeño Relish your mouth will be on fire! You may break out with small beads of sweat on your forehead and upper lip. But that won’t stop you from taking another bite. This jalapeño and garlic relish’s flavor becomes highly addictive and you will soon find yourself topping it on EVERYTHING!
To make; just throw everything in a food processor and done!
(I use my Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel to make this. I absolutely love it. It is one of my favorite gadgets in the kitchen.) How easy is that?
It is best if you refrigerate for three days before serving. This allows the Fresh Hot Jalapeño and Garlic Relish to come to full flavor. It never makes it to the third day in our house if my daughter finds it in the refrigerator. She loves this stuff. She will take tiny spoonfuls and put it on everything….
This Jalapeño relish makes a great condiment to keep you healthy. Everything is fresh, tasty, low carb and low calorie. So if you like garlic and if you like hot peppers…. Give this a try!
*Cooking Note: This jalapeño relish recipe is meant to be hot. Keep the seeds. It will not taste the same without the seeds. For a milder version, use only jalapeños.
If you like this recipe, check out: Hawaiian Pepper Water, Jalapeño Cilantro Hummus, and 5 Minute Restaurant Style Salsa.
Hot Jalapeno Relish- Easy Paleo & Whole 30 Jalapeno Garlic Relish
Ingredients
- 6 large jalapeños
- 3 large red chile peppers
- 2 large serrano peppers
- 1/3 cup fresh whole garlic cloves peeled
- 1 tsp salt
- 1/3 cup rice vinegar
Instructions
- Cut off stems on peppers and discard stems.
- Throw all ingredients in a food processor and pulse until a finely paste texture.
- Refrigerate in an airtight container for three days, then serve.
Video
Nutrition- Nutrition info is based on estimation only.
Katie Crenshaw says
No, I am sorry. I am not experienced with fermentation.
Kerry says
Katie – have you tried making this as a fermented relish, to add additional flavor and probiotics? I would love some tips for making it like this!
Katie says
I would believe you can can this relish… but I am not sure. I am not positive I have the exact acid ratio for preservation… However, it should a long time in the refrigerator; maybe up to a month.
Gerardo Guzman says
Could this recipe be canned? If so can you ptovide the recipe/instructions to do so?
Katie says
Thank you so much Judi for letting me know! I am so GLAD you enjoyed it!! You made my day!!
Judi says
I made this and used a lot of hot peppers from the garden. We love it! We had it on tacos and I have cooked it in sauces. I just put it on Jasmine rice with grated Mexican cheese! A new rice dish, so delicious! Thank you for sharing your recipe.
Silpa says
Nice recipe.. great blog with delicious recipes.
Katie says
I honestly am not sure. I wish I knew. I have only canned jelly, so I am unsure of the correct acid ratio to can this to not spoil. I am sorry. It should last a couple of weeks with refrigeration. It never lasts more than a few days in my home. We top it on everything like we would a hot sauce or salsa. It is just very hot.