Spicy Jalapeño Relish

INGREDIENTS

• 3 cups jalapeños, finely diced (about 12 peppers)
• 1 cup red onion, finely diced
• 3/4 cup white sugar
• 1 tsp salt
• 12 cracks black pepper
• 1 cup white vinegar
• 1 tsp celery seed, toasted (substitute 1/4 cup fresh celery, finely diced)

*Makes ~2 cups finished relish

DIRECTIONS

1. Finely dice peppers and onion. Remove the stems from the jalapenos. Slice lengthwise into thin sticks, then chop into tiny cubes, about 1/8-1/4u0022 thick. Finely dice the red onion the same way.Making jalapeno relish.
2. Toast celery seeds. Place a medium sauce pan over medium heat. Once hot, add the celery seed, shaking constantly for about 1 minute or until it becomes fragrant.Making jalapeno relish.
3. Add all other ingredients. Stir thoroughly until the sugar is dissolved.Making jalapeno relish.
4. Simmer about 10 minutes. Bring the mixture to a light simmer and cook for about 10 minutes. Don’t let all of the liquid evaporate, as the spicy relish will  after it cools.Making jalapeno relish.
5. Cool and store in jar. Once the mix has thickened slightly, remove it from heat and allow to cool for 20-30 minutes. Add it to a glass jar and store in the refrigerator for 2-3 weeks.Jalapeno relish in jar.

NOTES

• The most important step is getting the cooking time right. If your relish turns out a bit too thick and syrupy, simply add a bit more vinegar after removing from the heat.
• It is very easy to boil the relish too vigorously, so shoot for a light simmer and watch it closely. The mix should still look somewhat watery when it is finished, as the sugar will thicken it when it is cooled.
• Once the relish is cooled enough, give it a taste! If you’re a relish lover, I am sure you’ll be happy with the flavor and you’ll be craving grilled foods.
• I always store this relish in the refrigerator where it will keep for at least 2-3 weeks. The vinegar paired with high sugar content will preserve the jalapeno relish well.
• If you want to make a large batch, you could use the waterbath canning method to make the relish shelf stable for months. Just follow safety standards by using new jar lids and boiling for the correct amount of time.