This easy Fresh Hot Jalapeno Relish recipe is packed with some major heat and full of an incredible flavor.
It is the perfect condiment for all types of food from hotdogs, hamburgers, chicken, sweet potatoes, potatoes, and if you are brave, chips!
Make it in 5 minutes. If you like hot and spicy.... you will love this relish!
Watch how to make jalapeno relish
You will need the following ingredients for this recipe:
- red chile peppers-If you can't find any, substitute with additional jalapenos
- serrano peppers
- garlic cloves
- rice vinegar
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!
How to make
Making this jalapeno garlic relish is EASY!
To make, simply throw everything in a food processor and done!
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.
Please leave me a comment below if you make this pepper relish and tell me what you thought about it. I would love to hear back, and so would my readers.
Hot Jalapeno Relish- Easy Paleo & Whole 30 Jalapeno Garlic Relish
- 6 large jalapeños
- 3 large red chile peppers
- 2 large serrano peppers
- ⅓ cup fresh whole garlic cloves peeled
- 1 teaspoon salt
- ⅓ cup rice vinegar
- 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.