Author of Be Ready for Anything and Bloom Where You’re Planted online course
I saw a big basket of jalapeno peppers at the farmer’s market last weekend and I bought every single one – 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!)
The Fresh Version
The following photos show how to make half a pint of jalapeno relish. The canning version of this recipe can be found below.
1. Wash your freshly picked jalapenos.
2. Cut off the stems, then cut the peppers in half.
3. (Optional) Wash a handful of cilantro leaves (amount to taste) and add
them to the bowl of the food processor.
4. Add 1/4 cup of white vinegar and 2-3 teaspoons of
sugar to the bowl of the food processor
Step 5: Using the pulse function, puree the mixture until it reaches a chunky
consistency similar to that of hamburger relish.
Using a funnel, put your beautiful, bright green jalapeno
relish into a jar. This will stay good in your refrigerator for 2-4 weeks
(if it lasts that long – you may find that you make foods specifically
in order to top them with yummy jalapeno relish. )
The Canning Version
Want to keep some of this emerald-green goodness for the winter? Here’s how to use your water bath canner to put some of this deliciousness back. This is just one of the super-delicious recipes in my book, The Prepper’s Canning Guide.
Ingredients:
- 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.)
Directions:
- 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 headspace.
- Process the jars in a water bath canner for 10 minutes. Be sure to adjust for altitude.
10 Responses
I accidentally covered my hands in jalapeno juice a couple of months ago because I didn’t know to wear gloves (although now it seems really obvious!). Fat free yogurt all over my hands, especially around cuticles and under the nails, worked like a charm. Just in case anybody else runs in to my previous problem. But seriously, I’m going to wear gloves this time.
Woot!! I’m making this for Christmas presents!! Thanks!
I put a spoonful of cooking oil (olive, coconut…) in my hands and vigorously rub them, making sure to get some under the fingernails and massage around the cuticles. I do this for a couple of minutes, then I rinse and use dish soap to wash them. This always works to remove the pepper oil for me.
you should put a print button on your articles so we can print off the info we would like to save.
just use CTRL+P and you can print what is on your screen. Or you can highlight all the text and paste into a document and then print.
I read yesterday that the heat is in the pith and ribs that are around the seeds, so I quit obsessing about getting every last seed out.
Canned this. Loved it. 4# of jalapeños and 1#-onion, garlic glove, red pepper, cucumber -total and mustard seed. Would like to know how to thicken or less runny, like store bought that I no longer can get. This is going to make a hit for gifts. Thanks for recipe.
Judy – you could probably soak the jalapenos in the vinegar (sliced) in the fridge for a few days before canning it. Then mix in the other ingredients and drain off the excess vinegar to get the texture you want. I haven’t tried it but I believe that will work.
Hey Judy…I used a slotted spoon to transfer to my jars…less liquid. And added the liquid as needed.
I am from Mexico and never have I seen anyone adding sugar to a condiment or salsa of anykind. If you want orginal flavor, never add sugar or sweet ingredients to any condiment or salsa that is made.