Best 3 Jalapeno Relish Canning Recipes

Indulge in the tantalizing world of jalapeno relish, a culinary gem that adds a vibrant kick to your culinary creations. Hailing from the heart of Mexican cuisine, this zesty condiment is a harmonious blend of spicy jalapeno peppers, sweet bell peppers, and aromatic spices. Dive into the article's collection of delectable recipes, each offering a unique take on this tangy treat. Explore the classic Jalapeno Relish Canning recipe, a time-honored method for preserving the relish's freshness and fiery flavor. Discover the delightful Jalapeno Relish with Pickling Liquid, a tantalizing twist that infuses the relish with a tangy brine. For those seeking a milder heat, the Sweet Jalapeno Relish beckons with its balanced blend of sweetness and spice. Vegetarian and vegan enthusiasts will delight in the Vegan Jalapeno Relish, a vibrant and flavorful alternative that delivers the same fiery kick without compromising on taste. Last but not least, the Pickled Jalapenos recipe offers a tangy and slightly spicy treat, perfect for adding a zesty touch to sandwiches, salads, and more. Embark on this culinary journey and elevate your taste buds with the vibrant flavors of jalapeno relish.

Let's cook with our recipes!

SPICY JALAPEñO RELISH

Spicy Jalapeño Relish image

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

Provided by peppergeek

Categories Condiment

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 PICKLE RELISH

Jalapeno Pickle Relish image

Make and share this Jalapeno Pickle Relish recipe from Food.com.

Provided by Diana Adcock

Categories Weeknight

Time 1h5m

Yield 7 pints give or take, 25-30 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 quarts jalapenos, finely chopped
1 quart cucumber, finely chopped
2 large onions, finely chopped
1/4 cup salt
5 1/4 cups sugar
3 cups cider vinegar
4 teaspoons pickling spices

Steps:

Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water.
Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid.
Bring to a boil and simmer 15 minute.
Add veg and simmer for 10 min-remove spice bag.
Pack into clean hot jars and process 10 minutes in a boiling water bath.

Nutrition Facts : Calories 182.1, Fat 0.1, Sodium 1135, Carbohydrate 45.4, Fiber 0.9, Sugar 43.7, Protein 0.4

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.

Tips:

Choose the right peppers. Choose fresh, firm jalapeños that are free of blemishes. If you want a milder relish, use fewer seeds. For a spicier relish, use more seeds.
Wear gloves when handling the peppers. The capsaicin in jalapeños can irritate your skin, so it's best to wear gloves when chopping them. If you do get capsaicin on your skin, wash it off with soap and water immediately.
Use a sharp knife to chop the peppers. A sharp knife will help you get a clean, even chop. This will help the relish to cook evenly.
Cook the relish over medium heat. Medium heat will help to prevent the relish from scorching.
Stir the relish frequently. Stirring the relish frequently will help to prevent it from sticking to the pot and burning.
Let the relish cool completely before canning it. This will help to prevent the jars from sealing properly.
Store the relish in a cool, dark place. The relish will keep for up to 1 year in a cool, dark place.

Conclusion:

Jalapeño relish is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding a spicy kick to sandwiches, tacos, burritos, and hot dogs. It can also be used as a dipping sauce for vegetables, chips, or crackers. If you're looking for a way to add some spice to your next meal, jalapeño relish is a great option.