Spice lovers, rejoice! If your meals have been feeling a little… well, bland lately, this jalapeno relish is about to become your new kitchen MVP. With just the right kick and a touch of sweetness, this homemade relish is the perfect way to level up everything from grilled burgers to scrambled eggs.

Whether you’re a seasoned heat-seeker or cautiously spice-curious, this recipe can be tailored to your taste buds. It’s quick, easy, and adds a zesty pop of flavor to just about any dish. And best of all? You don’t need to be a canning expert to pull it off.

Why You’ll Love This Jalapeno Relish

This jalapeno relish is everything you want in a spicy condiment: tangy, slightly sweet, and oh-so-versatile. Want it hotter? Keep the seeds. Prefer it mild? Scoop them out. It’s totally up to you. Plus, it stores well in the fridge, making it your go-to flavor booster all week long.

Ingredients You’ll Need

20-25 jalapeños, chopped small (approx. 300-375 g)
1 clove garlic, minced (approx. 3 g)
1 cup white vinegar (240 ml)
1 cup water (240 ml)
½ cup sugar (100 g)
1 tbsp celery flakes (approx. 4 g)
½ tbsp kosher salt (approx. 8 g)

How to Make Jalapeno Relish

Pick your heat level. If you want a mild relish, remove all the jalapeño seeds. Want more fire? Keep some or all of them in. (Pro tip: Taste a slice first—jalapeños can vary wildly!)
Chop and mix. Finely chop the jalapeños and combine them with the minced garlic. Feel free to toss in a red bell pepper if you want a touch of sweetness and a pop of color.

Fill the jars. Loosely pack the jalapeño mixture into 4-oz mason jars. Don’t overstuff them—you need room for the liquid.
Make the brine. In a saucepan, combine vinegar, water, sugar, celery flakes, and salt. Bring it all to a boil, then remove from the heat and let it rest for 2 minutes.

Pour and cool. Carefully pour the hot liquid into the jars until the mixture is just covered. Let them cool for about 10 minutes before sealing.
Chill and serve. Refrigerate until ready to use. The flavors deepen over time, so it’s best after a good chill!

Tips for Relish Success

Wear gloves when chopping jalapeños. Trust me, your eyes (and nose) will thank you later.

Balance the heat by using half red bell pepper and half jalapeños.
Use a funnel for easier jar filling with less mess.
Don’t worry if the relish looks a little “floaty” at first. It settles beautifully after chilling.

A Little Kitchen Story

I started making this jalapeno relish one summer when my garden exploded with peppers. My kids dubbed it “mom’s spicy magic” after we topped it on grilled sausages during a BBQ. Now, it’s a staple in our fridge. I love watching friends light up when they try it for the first time—it’s that kind of recipe. Simple, homemade, and totally share-worthy.

What to Serve with Jalapeno Relish

Spread it on burgers or sandwiches for a spicy twist.
Stir it into scrambled eggs or omelets for morning zing.

Add a spoonful to tacos, nachos, or chili for a flavor bomb.
Mix it with sour cream or mayo for a spicy dipping sauce.

This relish also makes a lovely DIY gift for foodie friends. Just tie a ribbon around a mason jar and boom—homemade goodness to share.

How to Store Your Jalapeno Relish

Once your jars are sealed and cooled, pop them in the fridge. The relish is ready to eat the next day, but tastes even better after a few days as the flavors meld.

It will stay fresh in the refrigerator for up to 3 weeks. Always use a clean spoon to scoop it out to keep it lasting longer. If you want longer storage, consider a proper canning process, but this quick fridge version is perfect for everyday use.

FAQs

Can I substitute another pepper?

Absolutely! Try serrano for more heat or banana peppers for something milder.

Is this the same as jalapeno salsa?

Not quite. Jalapeno salsa is typically smoother and used more like a dip, while this relish is chunkier and used as a topping or condiment.

Can I freeze jalapeno relish?

You can, but the texture might change a bit. It’s best enjoyed fresh from the fridge.

Does it work as a spicy condiment on hot dogs?

Oh yes. It’s practically begging to be on a hot dog!

Let’s Turn Up the Flavor

There you have it—your new secret weapon for kicking up weeknight dinners or weekend cookouts. This jalapeno relish might be small in size, but it packs a serious punch of flavor and personality. Whether you’re spooning it over tacos or jazzing up a boring sandwich, it’s a must-have in your fridge.

Go ahead and make a batch. Then watch your food (and maybe your social life) get a little spicier!

Discover more delicious recipes by following me on Facebook and Pinterest.

Zing Up Your Meals with This Easy Jalapeno Relish Recipe

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Author: Amanda Hartwellen
Total Time: 13 minutes
Yield: Approximately 12 servings (fills four 4 oz jars) 1x
Diet: Vegetarian

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Description

A quick and easy homemade jalapeño relish that’s tangy, slightly sweet, and packs just the right amount of heat. Perfect for boosting the flavor of burgers, tacos, eggs, sandwiches, and more.

Ingredients

Scale

20–25 jalapeños, finely chopped (300–375 g)
1 clove garlic, minced (≈ 3 g)
1 cup (240 ml) white vinegar
1 cup (240 ml) water
½ cup (100 g) granulated sugar
1 Tbsp (4 g) celery flakes
½ Tbsp (8 g) kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Adjust heat. Decide whether to remove or retain seeds based on your spice preference—taste a slice first.
Prep peppers. Finely chop jalapeños and mix with the minced garlic (add a chopped red bell pepper if desired).
Pack jars. Loosely fill 4 oz (120 ml) mason jars with the pepper mixture, leaving headspace.

Make brine. In a saucepan, combine vinegar, water, sugar, celery flakes, and salt. Bring to a boil, then remove from heat and let rest 2 minutes.
Fill jars. Using a funnel, pour the hot brine over the pepper mixture until just covered.
Cool & seal. Let jars sit 10 minutes, then seal and refrigerate.

Notes

Wear gloves when handling jalapeños to avoid irritation.

Use a funnel to minimize spills when filling jars.

Flavors deepen after 24 hours in the fridge.

Keeps up to 3 weeks refrigerated; always use a clean spoon.

Prep Time: 10 minutes
Cook Time: 3 minutes
Category: Condiment
Method: Refrigerator pickling
Cuisine: American