Holy Jalapeno Relish
I saw a big bag of jalapeno peppers on the “last day of sale” rack at the local store – woohoo! A lot of people might say, “What the heck can a person do with all of those hot peppers?” Well, let me introduce you to my favorite condiment (which also makes a great Christmas present for the spicy food lover in your life!)
- 5 pounds of jalapeno peppers
- 2 cups of sugar (white sugar or turbinado)
- 4 cups of white vinegar
- ½ cup of cilantro leaves (optional)
(Another option, if you want a condiment with less heat, is to replace up to half of the jalapenos with green bell peppers.)
- In a food processor, finely chop the peppers. Don’t turn them into a pureed mush – make them the consistency of relish.
- Meanwhile, in a large cooking pot, stir the sugar into the vinegar and bring to a boil.
- Immediately reduce the heat and stir in your hot peppers.
- Use your food processor to chop the cilantro leaves, if you are using them, then stir them into your relish. (Be sure to use the leaves only – the stems are bitter and unpleasant.)
- Bring the relish back to a boil, reduce heat and simmer for 5 minutes until heated through.
- Ladle the relish into sanitized pint jars allowing ½ inch of head space.
- Process the jars in a water bath canner for 10 minutes. Be sure to adjust for altitude.
About the Author
Please feel free to share any information from this site in part or in full, leaving all links intact, giving credit to the author and including a link to this website and the following bio. Daisy is a coffee-swigging, gun-toting, homeschooling blogger who writes about current events, preparedness, frugality, and the pursuit of liberty on her websites, The Organic Prepper and DaisyLuther.com She is the author of 4 books and the co-founder of Preppers University, where she teaches intensive preparedness courses in a live online classroom setting. You can follow her on Facebook, Pinterest, and Twitter,.