View Full Version : Jalapeno Relish!!!
09-30-2001, 05:17 PM
Now this is so cool, one of those "Duh" or "Why didn't I think of that earlier?" moments.
It's the end of the season, and over the past two weekends I've harvested the last of the jalapeno peppers but wasn't sure what I wanted to do with them. Haven't been "in the mood" to make and can salsa; I've just been too busy.
So...I searched for a recipe for Jalapeno Relish (which, by the way, I've never had before) and found an easy one on the internet. Did I say EASY? It was ridiculous! All I had to do was wash the peppers (I had a large bowlful), remove the stems, drop them in the food processor. Chop them up and transfer to a larger bowl. Drop in about 5 medium onions, chop them to the same consistency as the peppers. Transfer to the bowl. Mix together Olive oil, cider vinegar, garlic powder (I substituted a couple of cloves of garlic because I was short some garlic powder), salt and a tiny bit of sugar. Mixed this all together and I put it in the fridge in glass jars. Made about 4 quarts or more.
Just had a taste and this stuff is so good! Won't it be handy to have around for:
- Making quick salsa with canned tomatoes
- Add to mashed avocado, diced tomato and lemon juice for a quick guacamole
- Add a tablespoon or so to meatloaf recipe
- Equally as good to add a bit of spice to grilled burgers
- Quickly prepare that wonderful Chile-Mango or Kiwi Mango Salsa to serve with grilled salmon
- I can even see me adding a bit to soups or chile!
Now, my question...since I didn't "seal" the jars, how long do you suppose this would keep in the fridge? I'm thinking, since it has a fair amount of cider vinegar, it would last about as long as a jar of pickle relish in the fridge. But then again, I love jalapenos so much I'll surely go through these four plus quarts in just a few months.
Any input on additional uses or storage would be appreciated!
Deanna, I have been checking my several ( :o ) pickling and canning books to see if I could find anything to help. I can't give you a definitive answer, so maybe someone else will chime in.
Everything that is kept more that a week seems to be cooked at least briefly, processed or at least packed into hot sterilized jars. Most of those that are not processed seem to range from 3 wks to 3 months. Part of the problem would be bacteria, and the vinegar helps control that, but the other issue would be the enzymes that cause ripening. Heat destroys them and stops the ripening that leads to deterioration. In addition to the usual signs of spoilage, if you see any little bubbles forming in it, toss it.
Sounds yummy though. You could try freezing some, especially if you are going to cook it in other things.
10-01-2001, 07:14 AM
I appreciate you taking the time to answer and will try freezing several small batches. I read last night in my Mexican cookbook (Diana Kennedy -- she's awesome!) that freezing doesn't diminish the flavor of peppers.
I guess there's not much interest in peppers on this BB...the sweet teeth outnumber the chileheads!
I would expect the freezing to only soften the texture of the onions and peppers a little, so it probably wouldn't be noticed if you add it to something you are cooking. Before I learned how to can, I even froze tomato salsa -- but it was already cooked and the tomatoes had broken down anyway. Hope it works out. Next time you make it, you might try heating it just to a simmer or blanching your peppers (kind of hard for onions though) and packing into hot sterilized jars. That should help it keep in the fridge longer without really cooking it. We could also teach you the basics of canning. :D
I think I may have to try this in a smaller batch -- I let too many of my peppers go at the end . :(
10-01-2001, 08:12 AM
Well, I have canned before. However I know that you must have the proper amount of acidity to prevent spoilage, and since this recipe was not given with canning instructions, I'm not sure there's enough acid to make it safe. I usually stick to canning instructions/recipes I find on Ball's website or the USDA Home Canning website.
This stuff really has a great taste. You are right, freezing will alter the texture a bit. But then again, so will cooking...
I just don't know if canning it would be safe with this particular amount of vinegar. Anyhoo, thanks for the feedback, Beth!
10-02-2001, 03:25 AM
my Habaneros are calling out to you. Could you give amounts for the liquid ingredients? I may try drying some also!!
10-02-2001, 10:17 AM
Wish I had some habaneros, maybe next year. I quadrupled the recipe and it made approx. four quarts. Going to freeze some but I think it will keep in the fridge for a good long while. Enjoy!
Southern Jalapeno Relish
12 Jalapeno peppers, diced
1 1/2 medium Onions, minced
3/8 cup Olive oil
3/8 cup Cider vinegar
1 teaspoon Garlic powder
1 teaspoon Sugar
1/2 teaspoon Salt
The idea here is to have equal parts Jalaps and onions. This will make almost 3 cups of relish.
Combine oil, vinegar, and spices and whisk well.
Mix in with onions and jalapenos.
Refrigerate over night. Allow to warm up to room temp before serving.
10-02-2001, 10:34 AM
Deanna, just wanted to thank you for posting this. I've got BOTH a habanero plant AND a jalapeno plant that are practically falling over with the weight of all those ripe peppers. I've been dithering over what I wanted to do them - now I know! Thanks!
10-02-2001, 11:12 AM
Here is the recipe I use, and we love it.
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Canning And Preserving Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
posted by Beck 08-22-100 5:40 AM
6 cups sliced jalapeno peppers
3 large cucumbers
2 large onions
1/3 cup salt
5 1/4 cups sugar
3 cups cider vinegar
4 teaspoons pickling spice
Finely chop peppers, cucumbers and onions. Add salt and place in a glass container. Cover with ice water and add 1 tray of ice cubes. Cover and chill 2 hours. Drain thoroughly, pressing down on vegetables to remove excess liquid, set aside.
In a large pan combine sugar and vinegar. Tie pickling spices in cheesecloth and
add to the pan. Bring to a boil and simmer for 15 minutes.
Add vegetables. Return to a boil and simmer for 10 minutes. Remove spice bag. Pack into hot sterlized jars. Boiling Water bath for 10 minutes.
Deanna, thanks for posting. I'll probably have to try both of these recipes. There is a way to determine the acidity, but I can't say I've ever bothered to figure it out either. My first impression is that you recipe probably wouldn't have enough acidity, so I'd play it safe too.
10-03-2001, 07:02 AM
I love sharing great recipes!
And...I've decided next year to skip planting BELL PEPPERS and stick with different varieties of HOT PEPPERS.
The crops were HUGE this year! And so easy to grow. I'd encourage anyone, whether they have a back yard, balcony, or patio, to plant PEPPERS!! The world needs MORE PEPPERS!!
10-10-2001, 04:49 AM
Thank you for the recipes!! They look great~! I am printing them out right now.
10-15-2001, 12:37 PM
I found this recipe on Blue Mesa's website--
It's a Dallas area restaurant that has received wonderful reviews that I am hoping to check out this weekend.
So many of our guests asked for some of this relish to
take home that we finally bottled it! You can now buy it by
the jar at any of our restaurants, or at a few select shops.
Sweet and spicy, it adds great flavor to grilled meats,
game and poultry. Use it as a relish on sandwiches, or
mix with cream cheese for a delicious snack on crusty
3/4 lb. jalapeño peppers
1 medium yellow onion (about 1/2 lb.)
4 medium carrots (about 1/2 lb.)
1 large red bell pepper, stem and seeds
3½ cups sugar
2 cups apple cider vinegar
1 tblspn. yellow mustard seeds
1 tblspn. dill seeds
Cut jalapenos in half, remove seeds
and membranes, and julienne cut (1/4"
strips). Be sure to wear rubber gloves
when handling the chiles!
Clean and julienne cut remaining
Combine the sugar and vinegar in a
non-reactive stockpot over medium
heat. Mix until the sugar dissolves.
Add all the vegetables and heat to a
boil. Simmer for 20-25 minutes until
Add spices and continue to simmer
for 30-40 minutes.
Remove from heat and cool to room
temperature. Relish will thicken more
as it cools.
Drain off most of the liquid and store in
a covered container in the refrigerator.
Relish will keep up to two weeks in the
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