• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Fork's Tale
  • Home
  • Recipes
  • Reviews
  • Projects
  • About Me
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Reviews
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Reviews
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Jalapeno Recipes

    Easy Jalapeno Relish

    January 12, 2016 Updated: July 21, 2021 By Katie Crenshaw 12 Comments

    Jump to Recipe
    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!

    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!

    It is also Paleo and Whole 30 approved!

    Fresh Hot Jalapeño and Garlic Relish in a glass jar with the lid and chilis to the side

    Make it in 5 minutes. If you like hot and spicy.... you will love this relish!

    Watch how to make jalapeno relish

    Ingredients

    You will need the following ingredients for this recipe:

    • jalapeños
    • 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!

    Jalapeno garlic relish is a clear glass jar with chilis to the side and a small dish with relish on top

    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!

    Jalapeno relish is a clear glass jar with chilis to the side and a small dish with relish on top

    *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.

    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.

    Also post your picture of your relish on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!

    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!
    5 from 5 votes
    Print Pin Save Recipe Saved! Rate
    Course: Relish, Salsa, Sauce
    Cuisine: American, Mexican, Paleo, Whole 30
    Prep Time: 5 minutes
    Cook Time: 2 minutes
    Total Time: 7 minutes
    Servings: 6
    Calories: 27kcal
    Author: Katie Crenshaw

    Ingredients

    • 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

    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.

    Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 391mg | Potassium: 143mg | Fiber: 0g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 52.2mg | Calcium: 19mg | Iron: 0.4mg
    Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!

    More Jalapeno Recipes

    • stuffed jalapenos on a white plate with sour cream dip in a bowl in the center
      Stuffed Jalapeños with Cheese and Ground Beef
    • taco dip on a blue and white striped platter
      Cream Cheese Taco Dip
    • homemade Peach salsa
      Homemade Peach Salsa
    • King Ranch Chicken Casserole
      King Ranch Chicken Casserole

    Reader Interactions

    Comments

      Leave a comment and let me know what you think!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Elaine @ Dishes Delish

      May 09, 2017 at 5:08 pm

      5 stars
      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!

    2. Lou Anne

      August 27, 2017 at 12:28 am

      5 stars
      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???

    3. Mauro

      January 12, 2018 at 1:24 am

      I have to try this. Does this freeze well so it can be saved in smaller portions?

    4. Katie

      January 12, 2018 at 11:31 am

      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..

    5. Silpa

      July 31, 2018 at 5:38 am

      5 stars
      Nice recipe.. great blog with delicious recipes.

    6. Judi

      August 22, 2018 at 1:38 pm

      5 stars
      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.

    7. Angela

      September 21, 2020 at 6:40 am

      5 stars
      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!!!

    8. Rebecca D Parks

      June 15, 2021 at 1:12 am

      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

    9. Julie A. Kaiser Van Dran

      August 30, 2021 at 8:02 pm

      Has anyone canned this for long term storage? Can it be done similar to salsa?

    10. Sue

      February 27, 2022 at 7:06 pm

      Can anyone guide me on how to can this? We loved it!

    11. Pat Kemp

      September 07, 2022 at 4:33 pm

      Can this be canned like other salsa ( water bath) ? How much does one recipe make?

    12. Katie Crenshaw

      September 07, 2022 at 7:33 pm

      No, I am sorry, This is a refrigerated recipe. It makes about an 8oz sized jar.

    Primary Sidebar

    Katie Crenshaw-A Fork's Tale

    Hi, I'm Katie!

    Thanks for stopping in!! I am a foodie and I LOVE to eat. I am so excited to share my recipes and adventures with you! My recipes are simple and easy for the modern cook.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure Policy

    Subscribe

    • Sign Up! for emails and updates

    Contact

    • Contact

    Katie Crenshaw is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to A Fork's Tale at www.aforkstale.com to Amazon.com.

    creator expertise banner  for a fork's tale

    Copyright © 2020 A Fork's Tale