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A clear glass jar filled with colorful jalapeño relish in sharp focus, with whole jalapeños, buns, and cornmeal in the blurred background
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Jalapeño Relish Recipe

Use this anywhere you would use a classic relish. Plenty of heat and flavor. Makes 6 half pints.
Prep Time20 minutes
Cook Time15 hours
Total Time15 hours 20 minutes
Course: Pantry Staple
Cuisine: American
Keyword: jalapeno relish, Jalapenos, Summer, Waterbath Canning
Servings: 6 half pints
Calories: 103kcal
Author: Katie

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
  • 1 red or orange bell pepper finely chopped
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt

Instructions

  • 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.
  • Combine Relish Ingredients. In a large pot, combine the chopped jalapeños, onion, garlic, apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt.
    A pot with diced red and green jalapeños, onions, and a sprinkle of turmeric and mustard seeds before cooking, signaling the start of the relish-making process.
  • 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.
    A large enameled pot filled with cooked jalapeño relish mixture, with vibrant green, red, and yellow colors of the diced vegetables.
  • Fill the 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 1/2-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.
    Photo collage showing diced jalapeño relish in a cooking pot and being ladled into glass jars, ready for canning.
  • 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.
    Image showing the process of filling glass jars with colorful chopped jalapeño relish mixture, with a kitchen towel wiping the rims.
  • Process the Jars. 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.
    Canning jars filled with vibrant jalapeño relish submerged in a water bath canner with a blue canning jar lifter attached to one jar.
  • 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.
    Top-down image showing the sealed lids of several glass jars of homemade jalapeño relish, resting on a red and white striped towel.
  • 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.

Notes

Always wear gloves when handling jalapeños to avoid irritation.
Relish should be used within 12-18 months for best quality.

Nutrition

Calories: 103kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 1460mg | Potassium: 192mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1286IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg