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Hot Jalapeno Relish- Easy Paleo & Whole 30 Jalapeno Garlic Relish

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This easy Fresh Hot Jalapeno Relish recipe is packed with some major heat and full of an incredible flavor.

Fresh Hot Jalapeño and Garlic Relish

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!

Jalapeño Relish

Hot Fresh Jalapeño and Garlic Relish

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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….

                                                                Nakano Natural Rice Vinegar, 12 Ounce

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: Sofrito, Jalapeño Cilantro Hummus, and 5 Minute Restaurant Style Salsa.

Calling out all jalapeño and garlic lovers…. I have the relish for you! This Fresh Hot Jalapeño and Garlic Relish is packed with some major heat and full of an incredible flavor. It's a great condiment for all types of food from hotdogs, hamburgers, chicken, sweet potatoes, potatoes, and if you are brave, chips!

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Hot Jalapeno Relish- Easy Paleo & Whole 30 Jalapeno Garlic Relish

This Jalapeno Relish makes a great 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!
Course Relish, Salsa, Sauce
Cuisine American, Mexican, Paleo, Whole 30
Keyword Garlic Relish, Jalapeno Relish
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 6
Calories 27kcal
Author Katie Crenshaw- A Fork's Tale

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

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 391mg | Potassium: 143mg | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 52.2mg | Calcium: 19mg | Iron: 0.4mg

This Fresh Hot #JalapenoRelish is packed with some major heat and full of an incredible flavor. #jalapeno #garlic

 

 

 

 


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Comments

  1. 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.

  2. Gerardo Guzman says

    Could this recipe be canned? If so can you ptovide the recipe/instructions to do so?

  4. 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.

  6. 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.

  8. Katie says

    It should be good for about 1 week refrigerated, maybe longer. However, if you freeze it, it will become watery. If you are using it as a spice in cooking, that won’t matter much. But if you are using it as a relish, it won’t be an optimal result. It would be the same as freezing fresh salsa..

  10. Naida Darling says

    One more thing, might I suggest you make and freeze it for easy use. These type of sauces freeze really well.

  11. Naida Darling says

    You would either need to add a large amount of vinegar or use a pressure canner to avoid the dangers of botulism and other food borne bacterium. That’s the problem with wanting to can certain recipes, adding so much vinegar changes the product completely and most people don’t have access to or know how to use pressure canners.

  12. Lou Anne says


    Just made and tasted- amazing!! Doubled the recipe and canning in jelly jars- it is that good! We went right to taste testing on crackers. Can’t wait to try it on eggs, breakfast sandwiches, on cream cheese and crackers, so many ideas!! Thanks???

  13. Katie says

    I honestly couldn’t tell you. I have only canned jelly and pickles. I don’t know enough about canning to give you a safe answer. I am sorry.

  14. D says

    I would like to can this, what do you think I would need to do to adjust this to be able to can some?

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