Jalapeno Relish Easy Recipes

JALAPENO RELISH

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.

SPICY JALAPEñO RELISH

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.

EASY SWEET & SPICY JALAPENO RELISH

Steps:

• Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.

CHRISTOPHOLOFIGUS'S INFAMOUS JALAPENO RELISH

Steps:

• Place the pickled jalapenos, dill pickle slices, tequila, garlic, onion, pepper, dill, and hot pepper sauce in the work bowl of a food processor, and pulse several times to finely chop and mix all ingredients. Serve chilled.

RED JALAPENO RELISH

Steps:

• Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.
• Leave to sit for 5 mins, then taste for spiciness - if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.

PICKLED JALAPENOS

Steps:

• Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
• Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
• Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.