Seasoned Jalapeno Relish Recipes

SEASONED JALAPENO RELISH

Steps:

• Get a large stock pot 2/3 full of water and bring to a boil. Begin sterilizing your jars.
• Using gloves, remove stems and seeds from the jalapenos.
• Slice the tomato and add to the food processor with the jalapenos.
• Roughly chop the quarter of the yellow onion and take the skins off the garlic cloves. Add to food processor along with cumin, cilantro, apple cider vinegar, sugar and salt.
• Process until finely minced. Taste and add more salt if necessary.
• Add relish to hot, sterilized jars and leave 1/4 inch headspace. Wipe rims and process in a boiling-water bath for 10 minutes.

JALAPENO RELISH

Steps:

• Chop jalapenos, tomatoes and onion.
• Mix vegetables together with garlic and oregano. Set aside.
• Mix together vinegar and water. Set aside.
• Fill jars with vegetable mixture to 1/2 inch from top of jars.
• To each jar add 1 tsp each of salt and sugar.
• Then add liquid to jars to 1/2 inch from top.
• Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.

SPICY JALAPEñO RELISH

Steps:

• Finely dice the jalapeños and red onions into small cubes, about 1/8 inch.
• Bring a medium sauce pan to medium heat. Add the celery seed and toast for about 1 minute, or until fragrant.
• Add the rest of the ingredients (peppers, onions, sugar, salt, black pepper and vinegar) to the pan and stir thoroughly.
• Bring the mix to a simmer and allow to cook for about 10 minutes, uncovered.
• Remove from heat when some of the liquid has evaporated, but it is still somewhat watery or runny. The relish will thicken as it cools.
• Allow to cool and add to a clean glass jar.
• Store in the refrigerator for 2-3 weeks or waterbath can for long term storage.

RED JALAPENO RELISH

Steps:

• Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.
• Leave to sit for 5 mins, then taste for spiciness - if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.

CRANBERRY JALAPENO RELISH

Steps:

• Pulse the cranberries in a food processor until coarsely chopped. Be careful NOT to over process into a puree. Mixture should be chunky.
• Add all the ingredients, except the cilantro, to a medium saucepan with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.

JALAPENO PICKLE RELISH

Steps:

• Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water.
• Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid.
• Bring to a boil and simmer 15 minute.
• Add veg and simmer for 10 min-remove spice bag.
• Pack into clean hot jars and process 10 minutes in a boiling water bath.

EASY SWEET & SPICY JALAPENO RELISH

Steps:

• Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.