David found this fresh jalapeño relish recipe on the Cookie + Kate blog. I've converted the quantities to grams and mls. I was quite wary of how hot this relish could turn out to be because depending on where you buy your green chillis from, they may be hot...or VERY hot!! I've found that Waitrose green chillis are usually pretty hot, so will sometimes remove the seeds.
The end result is a lovely relish that tastes really fresh with a lovely heat...I think we could easily cope with adding more seeds the next time!
We enjoy this relish with Mexican food, in a toastie, a sandwich, in a burger or as a side with chips - it's delicious.
Tips
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This fresh jalapeño relish recipe is easily adapted if you want to make less or more.
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How to make this Fresh Jalapeño Relish
Ingredients
- 450g fresh jalapeños
- 2 cloves garlic, peeled and quartered
- 60ml apple cider vinegar
- 1.5 tsp fine sea salt
Instructions
- To prepare the jalapeños (wear food-safe gloves if you have them or just try to avoid skin contact with the cut jalapeños) - cut off the tops of the jalapeños and discard the stem ends. Halve the peppers lengthwise, then remove the seeds and membranes (reserve the seeds to add later if your relish isn’t spicy enough). Set aside.
- Place the garlic in your food processor, and process until the garlic is chopped into small pieces, scraping down the sides as necessary. This should just take about 10 seconds. (NOTE: if using a Thermomix, the garlic is chopped in 5 seconds/speed 5.5.)
- Place the jalapeños in the food processor. Process until the jalapeños are chopped into a teeny tiny pieces, but stop before they are a wet purée. (NOTE: if using a Thermomix, the jalapeños are chopped in 10 seconds/speed 5.5.) Stir in the apple cider vinegar and salt. Taste, and if it’s not spicy enough for your liking, stir in some of the reserved jalapeño seeds.
- Transfer the mixture into a cooled sterilised pint-sized mason jar and chill for at least 1 hour. Serve as desired. Store leftover relish in the refrigerator, covered, for 1 to 2 weeks (it tastes best fresh).
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Fresh Jalapeño Relish
Equipment
Ingredients
- 450 g (1 lb) fresh jalapeños
- 2 cloves garlic peeled and quartered
- 60 ml (4 tbsp) apple cider vinegar
- 1.5 tsp fine sea salt
Instructions
- To prepare the jalapeños (wear food-safe gloves if you have them or just try to avoid skin contact with the cut jalapeños) - cut off the tops of the jalapeños and discard the stem ends. Halve the peppers lengthwise, then remove the seeds and membranes (reserve the seeds to add later if your relish isn’t spicy enough). Set aside.
- Place the garlic in your food processor, and process until the garlic is chopped into small pieces, scraping down the sides as necessary. This should just take about 10 seconds. (NOTE: if using a Thermomix, the garlic is chopped in 5 seconds/speed 5.5.)
- Place the jalapeños in the food processor. Process until the jalapeños are chopped into a teeny tiny pieces, but stop before they are a wet purée. (NOTE: if using a Thermomix, the jalapeños are chopped in 10 seconds/speed 5.5.) Stir in the apple cider vinegar and salt. Taste, and if it’s not spicy enough for your liking, stir in some of the reserved jalapeño seeds.
- Transfer the mixture into a cooled sterilised pint-sized mason jar and chill for at least 1 hour. Serve as desired. Store leftover relish in the refrigerator, covered, for 1 to 2 weeks (it tastes best fresh).
Notes
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This fresh jalapeño relish recipe is easily adapted if you want to make less or more.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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