If you like things a little spicy, my easy homemade Jalapeno Relish may be for you! Grab a bunch of beautiful jalapenos from your garden, farmers market or local grocer. In 30 minutes or less you can make jars of it for your enjoyment on grilled or roasted meats, sandwiches, etc.
My friend Molly has been up to her eyeballs in jalapenos. She is known for her killer Stuffed Jalapenos, however just how many of those can you eat? Wait don't answer that...My husband would actually eat them every single day if given the opportunity!
After receiving 2 large bags of jalapenos from her, and not wanting any to go to waste, I got down to business and decided why not quick-pickle them. Instead of traditional rings, I decided to chop them and make a jalapeno relish.
Quick Pickle Jalapeno Relish is just SO pretty and vibrant! It will dull overtime as it stays in the fridge.
Table of Contents
Variations
- Add in things like minced garlic and chopped onion and turn it into more of a Jalapeno Salsa recipe if you wish. You could even add in diced English cucumbers or seeded cucumbers.
- This Jalapeno Relish is spicy. So you need to enjoy heat. I chose to leave all the seeds in, since we enjoy things spicy. You can scrape or cut the seeds out out before you mince the jalapenos for much less heat if you choose.
If you have cucumbers growing, try this Spicy Cucumber Salad with Asian flavors. Just 5 ingredients. Another nice veggie recipe.
I was at my favorite local outdoor farmers market in Bucks County, PA and saw a table full of just-picked jalapenos. The farmer decided to also grab two big farmer-sized handfuls of jalapenos and toss them into the bagful I already had. I walked away with about 50 jalapenos for...wait for it...$2.00.
If you enjoy pickled jalapenos, this relish is for you! Plus, it makes a great food gift!
How To Use Jalapeno Relish
- Spoon some of this homemade relish over a brick of cream cheese with a drizzle of honey and serve with crackers or flat pretzels.
- Put it on your nachos, tacos, grilled fish etc.
- Serve alongside or over grilled or roasted meats.
- Put this relish on sandwiches, eggs or toss some into your pasta.
- Of course you can use these in anything Mexican, I put some in my chicken enchiladas, both in the enchiladas and in the sauce. Yum!
Ingredients
- fresh jalapenos
- garlic
- white vinegar / water
- sugar
- celery flakes
- Kosher salt
How hot is a jalapeno pepper?
- Part of the chili pepper family, jalapeno peppers are on the lower end of the heat scale. Hot pepper spice level are measured by the Scoville Scale which ranges from 0-350,000. Jalapenos typically range from 2,000-8000. For comparison a green bell pepper is zero while a habanero is 100,000 or above.
- It comes down to growing conditions like water, sunlight, soil and plant stress. Jalapenos from the same plat can even vary greatly.
- Tip - Always press you finger against the inside of a jalapeno after cutting it, then taste your finger. That will help you understand spice level you are working with and how much to use. Discard seeds for less heat as well.
Growing jalapeno peppers in pots
I am an amateur, learning more each year as I expand what I grow. By far the easiest garden plant for me to grow with success (besides herbs) are jalapenos. That way I have my own jalapenos for all of mu summer and fall recipes.
- Start with pots with drainage 12 inches in diameter, 8-12 inches high.
- Fill with organic soil if possible (I keep old tree leaves to mix in as fertilizer) and set in a sunny area. Jalapeno plants love sun. Water without overwatering. Be sure pot has good drainage or place a layer of rocks in your pot before filling it.
- As your plant grows, it may need support if you have a good bounty. Good luck!
If you find yourself with a lot of jalapenos by accident or on purpose, get creative! Because I had so many jalapenos, I also put a Cuban Sandwich IN a Jalapeno and it rocked! My husband and son are already begging for more.
My husband (the man obsessed since before day I met him with traditional jalapeno poppers) said that they were "stupid good", whatever that means. And my 14-year-old son, well he ate so many, that it made this momma very happy. That's all the proof I need. Make 'em!
If you like to quick-pickle, you HAVE to try these Quick & Easy Sweet & Spicy Pickles! I'd like to say they make a good food gift, however...You may eat them all first! Mmmm!
And if you want to get a lil' faaaancy...Spiralize them, they pickle even faster and are SO pretty!1 Great on sandwiches and salads.
Enjoy! XO - Colleen
Garden Vegetable Recipes To Try
- Zucchini Drop Biscuits - My family love these easy cheesy biscuits!
- Quick & Easy Skillet Green Beans - So much flavor!
- Tomato & Mozzarella Bruschetta
Originally published in 2016, updated in 2024.
Jalapeno Relish
Ingredients
- 20-25 jalapenos chopped small
- 1 clove garlic minced
- 1 cup white vinegar
- 1 cup water
- ½ cup sugar
- 1 TBS celery flakes
- ½ TBS Kosher salt
Instructions
- First, decide if you want to keep the seeds in or out of your relish. How hot do you like foods? Also jalapenos vary in heat. Taste a piece and decide. Maybe put some seeds in. Your call.
- Chop your jalapenos fine and toss them with the minced garlic. Feel free to add a red pepper for a pop of color if you like (or to help cut the heat). In small mason jars (I use 4 oz) spoon in the chopped jalapenos until they just about reach the top. Don't press hard or "pack" them in, you need room for the liquid.
- In a small pot, heat, vinegar, water, sugar, celery flakes and salt until it boils.
- Remove from heat and allow it to sit for 2 minutes.
- Pour liquid into your filled jars, allow it to cool down for 10 minutes or so, then screw the lids on, allow them to cool to room temperature and then place in fridge until you want to enjoy them.
- Remember when working with jalapenos, you never know how hot or mild they may be. Be careful of your eyes, no rubbing your eyes for a while after working with them OR you will remember it for sure, lol!
Debbie Shackleford says
Since this relish is not canned to seal, how long will this last in the frig? Or can you put them in a bath to seal them?
Jean says
I was thinking the same thing, but my guess is 20 minutes in boiling water bath will work. This recipe is basically a regular pickle type recipe.
Jean says
Sorry, I meant 10 minutes.
John says
Did you try canning in water bath?
Colleen says
I did not. Let me know if you try and how it goes.
lori pernod says
I would love to know if you can this also
Brenda says
You would probably have to simmer the relish ingredients in a pot for about twenty minutes first. Then ladle the hot relish into hot sterilized jars and then into a boiling water bath for another twenty minutes.
Laurie says
I never put them in a water bath. If I have to, I put them in the oven with the lids slightly on at 350 for 15 mins or 300 for 1/2 hour. After you bring them out of the oven, tighten the lids....they last forever! Hope this helps!
Jane says
I just open kettle canned mine and as long as it sealed it lasts as long as any other canned item
it does seem to get hotter the longer it sits..
rhfjr says
How is the garlic cooked with the other ingredients or by itself?
Respectfully,
Robert
Colleen says
I updated the recipe to make it clear...Thanks for pointing that out. Toss the jalapenos and garlic. The garlic will pickle like the jalapenos will, so no cooking necessary.
Eloise Cortez Kaneshiro says
How much does this make?
Jazmine says
Can this be naden without sugar??
Denise Thornburg says
I haven't seen how long the relish will last in the refrigerator. Thank you Denise
Lu says
Most recipes say 3 months for refrigerated relish or pickles.
Suzanne says
Can you use stevia or erythritol instead of sugar to cut down on the carbs?
Patrick Garvey says
can i add red onion?
Colleen says
Hi Patrick. Definitely!! I do that with cucumbers, just like this (with added red pepper flakes) which is on my website as well.
Stanley Brown says
The heat in jalapeños comes from the white rind and not the seeds. And, I believe you mean 8 oz jars. I’ve never seen a 4 oz jar. That’s a half cup.
Colleen says
I use 4 oz jars for this, they are just half the size of the typical. I have found them at my grocery store during canning season and they are also on Amazon - https://www.amazon.com/Jelly-Regular-Mouth-Mason-Airtight/dp/B081J6BJG5/ref=sr_1_9?keywords=4oz+ball+jars&qid=1578875018&sr=8-9 I use them for these, vanilla sugar, bacon jam, jam and other small-batch items.
Julieta says
What happens if I don’t have celery flakes?
Colleen says
Hi Julieta (pretty name) They can be hard to find sometimes. You could substitute 1/2 TBS of celery seed for flavor. The texture of the seed is different vs flakes. I THINK if I were to do it I would add in 1 teaspoon celery seed and a few TBS of chopped or minced celery. That should be a good compliment to the jalapenos in both flavor and texture. Let me know what you end up doing. If you are on Instagram, you can tag me with a photo @soufflebombay. I'd love to see it!
Ken White says
Colleen
I make my own flakes when in a pinch. Grated celery dried in your oven on lowest setting works great in a pinch
Colleen says
Thanks for the tip Ken!
Ken White says
Love this recipe. I have not had pepper relish before. I am a huge chilie head and love all things spicy. I myself grow 9 peppers and currently have 67 hot sauce recipes I created. I love pickles anything too. If you want to add some zing to your next burger or sandwich make up a batch of bread and butter jalapeno chips. I made a batch last year and they were gone the same day. All my friends devoured them. One thing I will do different next time is I will cut them thicker. Thanks for the relish
Colleen says
Wow, that's amazing Ken! Both the growing of the peppers and the sauces!
Shannon McGee says
Canning this today! Subbed 1/2 the vinegar for lime juice and cooked the relish first before putting the sterilized jars and then a water bath for 15 min.
Colleen says
Awesome Shannon!
Tiffany says
How did this turn out canned? If you don't mind about how long should this be cooked before putting in jars?
M Hunger says
What can I put jalapeño relish on?
Colleen says
We use it on meats, and sandwiched. I also put it out in small ramekins on cheese boards and charcuterie boards.
Dawn says
We add jalapeno relish to hamburgers, so good.
Colleen says
Oh, yum! And good to hear!
Archie says
In my experience, the membrane that the seeds ar attached to is what lends the most heat to the overall bite of a chili. The seeds may carry heat but also lend a bitter flavor that I prefer to leave out of my finished product. Therefore, I gauge how much of the gill I want to leave attached to the chili before I dice.
Colleen says
I totally agree Archie! Depending on how hot the jalapeno is I decide to leave in some or none.
Brandi L Jordan says
Does this come out sweet since you add sugar? I would love to have just a spicy or savory flavored relish. Wondering if canning salt instead of sugar would be a good alternative for canning.
Colleen says
Not super sweet, you can cut sugar in half, making a small batch to try it.
Nick says
I read this online...
Under no circumstances should the
amount of vinegar be decreased or diluted to
compensate for less sugar. Vinegar provides a
certain level of acidity that is essential for safe
pickling.
What are your thoughts here>
Colleen says
I believe that to be true when you actually can something. The PH needs to be a certain level for it to keep long term. However I am not a canner (BUT am about to start learning from an expert).
Mike Powell says
Is there a recipe that I can make a jalapeño sauce that I can can just using jalapeño and onion and vinegar and green peppers
Colleen says
Hi Mike, I don't have one published, however I should lol! I have made something similar with jalapeno, onion garlic, salt oil (avocado or olive), fresh lemon or lime and sometimes a drizzle of honey. Cook your onion, jalapenos and garlic in boiling water for 15-20 minutes, place in blender with the rest (adding oil slowly) and puree. Taste and adjust.
Approximation - 1 cup sweet or white onion, 15 or so jalapenos, 6 big cloves garlic, 1-2 tsp kosher salt, 1/2 cup oil, 1 TBS lime/lemon. If you want it thinner, save the water and add 1/2-1 TBS of it in etc. Sweeter, add honey. Less spicy, remove jalapeno seeds and membrane and add a couple more. OR you can tinker with a vinegar based version. Good luck!