This easy Fresh Hot Jalapeño and Garlic 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 and Garlic Relish
This Fresh Hot Jalapeño and Garlic 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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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 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 salsa 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 garlic salsa 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.
Fresh Hot Jalapeño and Garlic Relish-Paleo and Whole 30
This Fresh Hot Jalapeño and Garlic 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!
- 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
- 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.