Ingredients for Hot Jalapeno Pepper Relish
- Jalapeno Peppers
- Onion
- Cabbage
- Apple Cider Vinegar
- Sugar
- Water
- Pickling Salt
- Fresh Cilantro
- Celery Seed
- Minced Garlic Cloves
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How to Make Hot Jalapeno Pepper Relish
- Wash and remove stems from jalapeno peppers. Finely chop 2 pounds of jalapenos.
- In a 6-8 quart pot, combine the chopped jalapenos, 1 large onion (chopped), 2 cups of white vinegar, 1 cup of sugar, 1/2 cup of water, 2 tablespoons of salt, and 1 teaspoon of celery seed. Mix well.
- Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking.
- Reduce heat to medium-low and simmer for 8-10 minutes, stirring frequently to ensure even cooking and prevent burning.
- Remove from heat. Carefully ladle the hot relish into sterilized pint or half-pint jars, leaving 1/2 inch headspace at the top of each jar.
- Run a clean plastic knife or utensil down the inside of each jar to release any trapped air bubbles.
- Wipe the rims of the jars clean with a damp cloth.
- Securely tighten the two-piece lids onto the jars.
- Process the filled jars in a boiling water bath canner for 15 minutes (adjust time based on your altitude – consult a canning guide for specifics).
- Remove jars from canner and let cool completely. You should hear a ‘pop’ sound as the jars seal. Check seals; if any jars haven't sealed, refrigerate and consume within a week.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
24g
Fat
0g
Carbs
2g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Condiments Etc Vegetables Mexican Holiday Event Vegetarian Food Processor Blender Dietary Gluten Free Independence Day Free Of Something Equipment Small Appliance Number Of Servings 4 Hours Or Less
