This jalapeno pepper relish recipe for canning is a delicious and spicy relish that is great for tacos, burritos, dips, hot dogs, pasta salad. It would also be great with eggs or even just on crackers. It is a very tasty relish that can be used to spice up any food and add a whole new dimension.
With the main part of the growing season over, I had not checked my garden for several weeks. Mid October I went out and found an abundance of jalapeno peppers!
It was my opportunity to make the jalapeno relish that I had not made yet this year! My oldest daughter loves spicy food and loves the jalapeno relish on her burritos.
Ingredients for Jalapeno Pepper Relish
- 40 Medium Jalapenos (It is optional to use this recipe with different types of hot peppers)
- 3 Onions
- 3 Cups White Vinegar (Apple Cider Vinegar is an option
- 2 Cups Water
- 2 Tablespoons Canning Salt
- 2 Teaspoons Minced Garlic (Option is to use 1 or 2 garlic cloves)
- 3 Tablespoons White Sugar
- 2 Tablespoons Dried Cilantro or 1/4 Cup Fresh Chopped Cilantro
- 1 Tablespoon Cumin
Steps in Preparing Jalapeno Relish
Cut the stems off the top of the jalapeno peppers.
Remove the seeds and membranes from the jalapeno’s. I used this great tool, which made it easy. Also make sure you wear gloves when cutting the peppers.
Chop up the peppers with a food processor and place in a large pot.
Chop up the onions, and put in the pot and mix
Add the remaining ingredients and mix well.
Bring to a boil over medium-high heat, then turn down and simmer for 25 minutes.
Canning the Jalapeno Relish Recipe
Ladle into canning jars. I used half pint jars.
The mixture had a lot of liquid and I used a slotted spoon to remove some of the excess water before spooning it into the jars.
Wipe the rims of the glass jars, remove the air bubbles and add the lids to the top of the jars.
Add the canning jars to the hot water bath and process at a full rolling boil for processing time of 10 minutes. I use theBall electric water bath cannerand love it.
Remove the hot jars from the boiling water bath with ajar lifterand place jars on a dish towel on the counter. Do not disturb for 24 hours.
Enjoy
This is a great recipe for jalapenos! The spicy jalapeno relish is hot and slightly sweet! Perfect topping for tacos, burritos, hot dogs and eggs. Also good for tuna, pasta or potato salad to add that extra zing!!
The hot pepper relish would also be good mixed with cream cheese and put on crackers or tortilla chips.
Next time I plan to try a less spicy relish. I will use sweet peppers, including red bell pepper with a variety of spicy peppers. I love more mild spicy foods. I think this would be a good recipe to try!
For more of my canning recipes and other favorite easy recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website atwww.HawkPointHomestead.com. For updates, please follow my Facebook page atHawk Point Hobby Homestead.
See my other related canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Pickled Cherry Tomatoes
- Pickled Green Cherry Tomatoes
- Rotel – Tomatoes and Green Chilies
- Lime Cilantro Tomatillo Enchilada Sauce
- Salsa with Roasted Tomatoes and Peppers
- Homemade Pizza Sauce
- Spaghetti Sauce with Roasted Tomatoes
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Jalapeno Relish Recipe
Yield: 7 half pints
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
This jalapeno pepper relish recipe for canning is a delicious and spicy relish that is great for tacos, burritos, dips, hot dogs, pasta salad, also would be great with eggs or even just on crackers.
Ingredients
- 40 Medium Jalapenos
- 3 Onions
- 3 Cups White Vinegar (Apple Cider Vinegar is an option
- 2 Cups Water
- 2 Tablespoons Canning Salt
- 2 Teaspoons Minced Garlic
- 3 Tablespoons White Sugar
- 2 Tablespoons Dried Cilantro or 1/4 Cup Fresh Chopped Cilantro
- 1 Tablespoon Cumin
Instructions
- Shred the peppers and onions in a food processor.
- Add to a large pot.
- Add the remaining ingredients and stir.
- Bring to a boil and then let simmer for 25 minutes.
- Ladle to hot relish mixture into canning jars. May have to remove excess liquid with a slotted spoon.
- Place in a water bath canner and bring to a rolling boil. Process for 10 minutes.
- Remove jars and let sit for 24 hours.
