Jalapeno Relish Canning Recipes

SPICY JALAPEñO RELISH

Spicy Jalapeño Relish image

Delicious, tangy, spicy jalapeño relish recipe using just 7 simple ingredients.

Provided by peppergeek

Number Of Ingredients 7

Ingredients

1.5 cups jalapeños (finely diced)
0.5 cups red onion (finely diced)
6 tbsp sugar
0.5 tsp salt
1/4 tsp black pepper (about 6 cracks)
0.5 cups white vinegar
1/2 tsp celery seed (toasted)

Steps:

Finely dice the jalapeños and red onions into small cubes, about 1/8 inch.
Bring a medium sauce pan to medium heat. Add the celery seed and toast for about 1 minute, or until fragrant.
Add the rest of the ingredients (peppers, onions, sugar, salt, black pepper and vinegar) to the pan and stir thoroughly.
Bring the mix to a simmer and allow to cook for about 10 minutes, uncovered.
Remove from heat when some of the liquid has evaporated, but it is still somewhat watery or runny. The relish will thicken as it cools.
Allow to cool and add to a clean glass jar.
Store in the refrigerator for 2-3 weeks or waterbath can for long term storage.

JALAPENO RELISH

Jalapeno Relish image

This recipe has been in our family since 1976. It was my dad's recipe given to him by a friend. He won 3rd place at the Southern New Mexico State Fair in 1978. He passed away that month and never knew he won. So you can say this a very special recipe in our family. It is like a canned pico de gallo. You can eat it with tortilla chips or mix in with scrambled eggs or whatever you prefer.

Provided by SimplyME

Categories Low Protein

Time 1h15m

Yield 6-7 Pints

Number Of Ingredients 9

Ingredients

2 lbs jalapenos
2 lbs tomatoes
1 large onion
4 garlic cloves, minced
2 tablespoons oregano
3 cups vinegar
1 1/2 cups water
6 -7 teaspoons sugar
6 -7 teaspoons salt

Steps:

Chop jalapenos, tomatoes and onion.
Mix vegetables together with garlic and oregano. Set aside.
Mix together vinegar and water. Set aside.
Fill jars with vegetable mixture to 1/2 inch from top of jars.
To each jar add 1 tsp each of salt and sugar.
Then add liquid to jars to 1/2 inch from top.
Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.

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