This isn't your average relish and it's definitely not for the faint of heart. This homemade jalapeño relish is made for my hot pepper lovers. Fresh jalapeños, red chiles, garlic, and tangy rice vinegar come together in a fiery condiment that's guaranteed to burn your mouth and wake up your taste buds.
Ready in just 5 minutes, this spicy jalapeño relish is delicious on hot dogs, burgers, chicken, potatoes, sweet potatoes, and if you're feeling brave, straight out of the bowl with tortilla chips!
"Great stuff - perfect for this year's bumper crop of Jalapenos and Fresnos. For red pimenti, I use Malaguetas (Portuguese). I just made my second batch (6 bottles) last weeeknd and already down a bottle. It's great with meat, chicken, rice or eggs but favorite snacking is with tortilla chips. A dash also goes well with sliced mangoes, stone fruit, &/or oranges."
★★★★★- Harvey
Jump to:
🔍 Quick Look: Jalapeño Relish
Prep Time: 5 minutes
🕒 Cook Time: None
👥 Yield: About 2 cups
📊 Calories: 27 per serving
🌶️ Main Ingredients: Fresh jalapeños, red chile peppers, garlic, rice vinegar, kosher salt
❄️ Storage: Refrigerate in an airtight container for up to 10 days
⭐ Difficulty: Easy
🔥 Heat Level: Very spicy (remove some seeds or substitute sweet peppers for a milder version)
A note from my kitchen
My kids may be grown now, but some things never change, like my daughter's love for this fresh jalapeño relish. Every time I visit, she insists I bring her a jar. She'll pile it on everything and keep eating until she's literally breaking a sweat.
Me? I'm not quite as daring. I adore the bold, garlicky flavor, but I have to take it in smaller doses. A spoonful over eggs, a tablespoon mixed in with tuna salad, or a little drizzle on rice is just enough heat to keep me happy without setting my mouth on fire. I hope you love this homemade jalapeño relish as much as we do. Enjoy! Xoxo -Katie.
Ingredient notes and substitutions
You will need the following simple ingredients for this jalapeño relish recipe.
- jalapeño peppers- You can remove the jalapeno seeds for a little less heat. However, the relish will still be very spicy.
- red chile peppers-If you can't find any, substitute with additional jalapenos. For a milder version, substitute half the peppers with sweet mini peppers.
- garlic cloves
- rice vinegar- Rice vinegar gives this relish a touch of sweetness and bright tang. You can substitute with apple cider vinegar. If you substitute with apple cider vinegar, be sure to add ½ teaspoon of sugar to balance the flavors.
- Kosher salt
Steps
Follow these simple steps to make spicy relish.
- Trim the stems from all the peppers and discard them.
- Combine all of the ingredients in a food processor and pulse until finely minced. Refrigerate in an airtight container until ready to serve.
Watch how to make
How long will this relish last?
Store jalapeño relish in a clean, airtight jar in the refrigerator, where it will stay fresh for about 10 days.
Can you can this jalapeño relish?
No. This recipe is intended to be stored in the refrigerator and has not been tested for safe water bath or pressure canning. Because the acidity and ingredient proportions have not been scientifically verified for home canning, I do not recommend canning it. For the best flavor and safety, store it in an airtight container in the refrigerator for up to 10 days.
Please leave me a comment below if you make this jalapeno pepper relish and tell me what you thought about it and what you use it on. I would love to hear back, and so would my readers.
Also post your picture of your jalapeno relish on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Spicy Jalapeño Relish - Hot as Fire & Full of Flavor
Equipment
- 1 food processor
Ingredients
- 10 large jalapeños
- 2 large red chile peppers
- ⅓ cup fresh whole garlic cloves peeled
- 1 teaspoon Kosher salt
- ⅓ cup rice vinegar
Instructions
- Trim the stems from all the peppers and discard them.
- Combine all of the ingredients in a food processor and pulse until finely minced. Refrigerate in an airtight container until ready to serve.10 large jalapeños, 2 large red chile peppers, ⅓ cup fresh whole garlic cloves, 1 teaspoon Kosher salt, ⅓ cup rice vinegar
Carlos says
Can this jalapeño relish be canned? I have a boiling water canner that I use, to preserve pickled jalapeños and jellies and jams. I'd like to make some of these, to keep and give as gifts, and hostess gifts. But, I need this to last longer than 10 days!
Katie Crenshaw says
Thank you so much! I love the idea of giving this as hostess gifts—I do the same with a lot of my homemade goodies.
Unfortunately, I can't recommend canning this jalapeño relish. It hasn't been tested for safe home canning, and because it contains a large amount of low-acid ingredients like peppers and garlic, there's no way to know if it's acidic enough to be safely processed in a boiling water canner.
Harvey Chock says
Great stuff - perfect for this year's bumper crop of Jalapenos and Fresnos. For red pimenti, I use Malaguetas (Portuguese). I just made my second batch (6 bottles) last weeeknd and already down a bottle. It's great with meat, chicken, rice or eggs but favorite snacking is with tortilla chips. A dash also goes well with sliced mangoes, stone fruit, &/or oranges.
Carrie says
This is my new favorite condiment! I’ve eaten it 5 days in a row since I made it. Scrambled eggs, turkey burgers, quesadillas, grilled chicken…
Great recipe, I’m hooked!
Pat Kemp says
Can this be canned like other salsa ( water bath) ? How much does one recipe make?
Katie Crenshaw says
No, I am sorry, This is a refrigerated recipe. It makes about an 8oz sized jar.
Sue says
Can anyone guide me on how to can this? We loved it!
Julie A. Kaiser Van Dran says
Has anyone canned this for long term storage? Can it be done similar to salsa?
Carrie Johnston says
There's not enough acid in this. You'd have to pressure can it. I'd do 15 - 20min. That would probably be enough.
Rebecca D Parks says
Got to make this for my son.He loves hot sauces on everything. I know he will love this. Going to make the relish also. Thanks
Angela says
I don’t know who you are but, you and I are now best friends!
I had way!!! Too many Jalapeños and Serranos in my garden and started googling. You showed up and I made your Relish and I am addicted! Thank you so much!!!
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.
Mauro says
I have to try this. Does this freeze well so it can be saved in smaller portions?
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..
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???
Elaine @ Dishes Delish says
Ooooo. This looks so delicious! I love hot stuff, my husband doesn't but you know what that means? I get it all for myself!! Wehaw!