Forget everything you know about pickled relish! This jalapeño relish is fresh, bright and spicy, but not too spicy. It’s unsweetened, but the apple cider vinegar does tame the jalapeño heat a bit. This relish is for more than sandwiches and hot dogs—think nachos, quesadillas, tacos and burritos, too. Jalapeño relish will liven up your Fourth of July leftovers, and it makes staples like scrambled eggs and beans and rice much more exciting. Basically, anywhere you would add pickled jalapeños, you can use this homemade relish instead.
If you’ve ever tried pickling your own jalapeños, you know that hot vinegar combined with spicy peppers makes you cough and fills the kitchen with the undesirable fragrance of vinegar. So, this relish is the perfect homemade alternative to pickled jalapeños. This no-cook, hands-off version is irresistible, and keeps well in the refrigerator for a week or two. Are you as excited about this as I am?
This “relish” idea came from a Mexican restaurant far from Mexico, near Glacier National Park in Montana. My family and I found ourselves there after a big hike and we were famished. The place was packed, which was a good sign. But the bartender gave me a funny look for requesting a glass with a salted rim for my Mexican beer, which was a bad sign. After surveying the tables around me and reviewing the vegetarian options on the menu, I settled on the vegetarian nachos. To my delight, I found their “jalapeño purée” nestled between the chips and the cheese, and I loved it. So much so that I asked if we could eat there again the next night. Options were limited, and I was obsessed with the jalapeño purée!
“Purée” is not a Spanish word and the sauce wasn’t completely smooth, anyway. I was almost tempted to call this stuff “chunky hot sauce” (not cute). Relish seemed like the best descriptor, since the jalapeños are chopped up very small in the food processor. This jalapeño relish is perfect for your jalapeño garden surplus, and it’s super simple to make. I’ve gone through a whole jar myself within a week—I like it that much.
Looking for Mexican dips to serve with this relish? Check out my favorite red salsa, vegan sour cream, creamy avocado dip and easy refried beans. Craving more spicy sauces? Don’t miss my shatta recipe (Middle Eastern hot sauce) or zhoug recipe (spicy cilantro sauce, also from the Middle East). Please let me know how you like this recipe in the comments! I’m excited to hear how you put this fresh and spicy relish to use.
Can I can it? This recipe has not been validated for canning safety, so please do not can these jalapeños. They will keep in the refrigerator for 1 to 2 weeks.
