Seasoned Jalapeno Relish Recipes
SEASONED JALAPENO RELISH
Make and share this Seasoned Jalapeno Relish recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 35m
Yield 2 half pints
Number Of Ingredients 9
Steps:
- Get a large stock pot 2/3 full of water and bring to a boil. Begin sterilizing your jars.
- Using gloves, remove stems and seeds from the jalapenos.
- Slice the tomato and add to the food processor with the jalapenos.
- Roughly chop the quarter of the yellow onion and take the skins off the garlic cloves. Add to food processor along with cumin, cilantro, apple cider vinegar, sugar and salt.
- Process until finely minced. Taste and add more salt if necessary.
- Add relish to hot, sterilized jars and leave 1/4 inch headspace. Wipe rims and process in a boiling-water bath for 10 minutes.
Nutrition Facts : Calories 68.6, Fat 0.6, SaturatedFat 0.1, Sodium 1174.8, Carbohydrate 13.9, Fiber 3.6, Sugar 8, Protein 2
CREAMY JALAPENO
Creamy Jalapeno is great for dipping veggies and chips. I make it for my family each week. We love it for dipping tortilla chips.
Provided by MSOUTHERN
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 2.6 g, Cholesterol 12.5 mg, Fat 6 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 137.9 mg, Sugar 0.2 g
EASY SWEET & SPICY JALAPENO RELISH
Make and share this Easy Sweet & Spicy Jalapeno Relish recipe from Food.com.
Provided by Chef Roly-Poly
Categories Chutneys
Time 15m
Yield 1 Quart Relish
Number Of Ingredients 2
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.
SPICY JALAPEñO RELISH
Delicious, tangy, spicy jalapeño relish recipe using just 7 simple ingredients.
Provided by peppergeek
Categories Condiment
Number Of Ingredients 7
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.
RED JALAPENO RELISH
A simple tomato and chilli salsa that really brings the heat. Try a spoonful on a plate of nachos with all the trimmings, you won't be disappointed
Provided by Sarah Cook
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 16 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
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FRESH JALAPEñO RELISH RECIPE - COOKIE AND KATE
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- 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.
- 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. 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 to a 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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