If you love jalapenos, this fresh jalapeno relish is perfect for you. With just 7 ingredients and 5 minutes, you’ll have a zingy fresh relish for tacos, nachos, burgers and so much more.
For best results, always weigh ingredients where a weight is provided
Equipment
Small food processor
Mason jar or similar
Instructions
Cut away the stem from the jalapenos then slice them in half down the length. Scoop out the seeds and membranes but just set the seeds aside for now. Roughly chop the jalapeno flesh and place into a small food processor.
Add the remaining ingredients to the food processor and process until fine but still chunky or keep going if you want to puree it further.
Taste the relish. If you'd like more a spicier relish, add some of the seeds back to the mixture.
Store in an airtight jar in the fridge for up to 7 days or freeze for up to 3 months.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Shallot: You can substitute 1 1/2 tablespoons of roughly chopped red onion for the shallot.
How to use jalapeno relish: On tacos, nachos, sandwiches, hotdogs, burgers, burritos, grilled meats, quesadillas, pizza, stirred through rice, on cheese and crackers - the list goes on.
Lime juice: Some or all of the lime juice can be swapped for white wine vinegar or apple cider vinegar.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.