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Jalapeno Relish

Call me cheap, but seven dollars is a little steep for a jar of jalapeno relish. Fresh jalapenos are not expensive at all. After a quick Google search, I learned that I could easily make my own relish for a fourth of the price. Many of the recipes on line don’t run the peppers through the food processor to make relish, but I do since I use this to make my Jalapeno Pimento Cheese Spread. This is great served over a block of cream cheese with crackers. I love having the ingredients on hand for a quick appetizer when surprise guests stop by for an impromptu porch party.

Jalapeno Relish


5 cups jalapenos, cut into rings

2 cups sugar

1/2 cup apple cider vinegar

1 tablespoon garlic power

1/2 teaspoon celery seed

1/2 teaspoon cayenne pepper


In a Dutch oven combine everything except the sliced jalapenos. Bring to a low boil stirring to combine ingredients. Add jalapenos and simmer about 5 minutes. With slotted spoon, remove the jalapenos to a separate bowl. Continue to cook the juice until it thickens up a bit, about 5 more minutes. Run the jalapeno slices through your food processor to chop then add back to the thickened juice stirring to combine. Transfer to glass jars and refrigerate. You can go through the canning process if you prefer, but I store mine in the refrigerator. I serve this over cream cheese, and I also use this to make my Jalapeno Pimento Cheese Spread.

FNPP Jalapeno Relish
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