Homemade Spicy Jalapeño Relish (For Canning)

This jalapeño relish has just enough heat, plus plenty of flavor from garlic, onion, and a splash of vinegar. I use it on burgers, tacos, scrambled eggs—anything that needs a little extra kick. The texture’s crisp, the flavor’s bold, and it’s easy to can a batch or two while jalapeños are in season.

I swear, getting everyone in my family to agree on food is like solving a puzzle. But my kids actually eat this, which surprises me since they usually avoid anything green.

Ingredients and Tools You’ll Need

When working with the jalapeños, remember to wear gloves since the oils can stay on your skin. If you want this to be milder, remove the weeds and white membranes inside the jalapeños. Or you can even substitute some of the jalapeños for the sweet bell peppers. But remember! The vinegar and sugar act as preservatives, so don’t reduce or alter those.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Water Bath Canner
• 6 half-pint canning jars, lids, and bands
• Large pot for cooking relish
• Jar lifter, canning funnel, and bubble remover tool

Ingredients

• 1 pound fresh jalapeños, seeds removed and finely chopped (about 10–12 medium peppers or 2 heaping cups chopped)
• 1 red or orange bell pepper, finely chopped
• 1 large onion, finely chopped
• 2 cloves garlic minced
• 1 cup apple cider vinegar
• ½ cup white vinegar
• ½ cup sugar
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• ½ teaspoon turmeric
• ½ teaspoon salt

How to Make Jalapeño Relish

Step One: Prep

Heat your canning jars. You can do this by washing them in hot, soapy water and then placing them in a simmering water bath canner for 10 minutes. Keep the jars hot until ready to use. Prepare the lids and bands according to the manufacturer’s instructions.

Step Two: Combine

In a large pot, combine the chopped jalapeños, peppers, onion, garlic, apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt.

Step Three: Cook

Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar. Reduce the heat and simmer for 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.

Step Four: Fill Jars

Carefully remove the hot jars from the water bath canner using a jar lifter. Place a canning funnel over the mouth of one jar, and ladle the hot relish into the jar, leaving a ½-inch headspace. Use a bubble remover tool or a non-metallic spatula to remove any air bubbles by gently inserting it into the jar and moving it around the edges.

Step Five: Clean Rims And Place Lids

Wipe the rim of the jar with a clean, damp cloth or paper towel to ensure it is free of any relish residue. Place the lid on the jar, then screw on the band until it is fingertip tight.

Step Six: Process

Place the filled jars back into the water bath canner, making sure they are covered by at least 1 inch of water. Bring the water to a full, rolling boil. Process the jars in the boiling water for 10 minutes (adjust the time for altitude as needed). After processing, turn off the heat and remove the canner lid. Let the jars sit in the water for 5 minutes to adjust to the temperature change.

Step Seven: Cool

Use a jar lifter to carefully remove the jars from the canner and place them on a towel or cooling rack, making sure they are not touching each other. Allow the jars to cool undisturbed for 12 to 24 hours. Check the seals by pressing down on the center of each lid. If the lid does not pop back, it is sealed properly.

Step Eight: Store

Label your jars with the content and canning date. Store in a cool, dark place. Wait at least 2 weeks for the flavors to develop before using.

Storage Instructions

Store your properly canned jars in a cool, dark place like a pantry or cupboard. Canned relish will last for 12-18 months if the jars are sealed correctly. Before opening a jar, make sure the lid is still flat and hasn’t popped up. A “popped” lid indicates spoilage.

You can easily turn this into a “refrigerator relish.” Simply skip the water bath canning process and store your cooked relish in an airtight container in the refrigerator. It’ll last for a few weeks.

What to Serve with Jalapeño Relish

There are lots of foods you can serve this with.

• Serve with hamburgers and hot dogs.
• Mix into scrambled eggs or add some to a breakfast burrito.
• Add some to a cheese and crackers board.
• Mix into my potato salad.
• Spread it on top of tacos or quesadillas.

More Recipes for Jalapeño Season

I hope you try some of these.

• Stuffed with cheese and deep fried. You’ll love these deep-fried jalapeño poppers.
• Cast iron queso will be a hit at your next party, and it only takes 10 minutes of prep!
• Carnitas nachos go beyond the basics and are my go-to for the rare time I’m alone for dinner.

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