Jalapeno Relish Recipe For Canning Food

SEASONED JALAPENO RELISH

Seasoned Jalapeno Relish image

Make and share this Seasoned Jalapeno Relish recipe from Food.com.

Provided by gailanng

Categories Sauces

Time 35m

Yield 2 half pints

Number Of Ingredients 9

Ingredients

12 -15 small jalapenos
1 slicing tomatoes
1/4 yellow onion
4 garlic cloves
1/4 teaspoon cumin
2/3 cup chopped fresh cilantro
1/3 cup apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon kosher salt

Steps:

Get a large stock pot 2/3 full of water and bring to a boil. Begin sterilizing your jars.
Using gloves, remove stems and seeds from the jalapenos.
Slice the tomato and add to the food processor with the jalapenos.
Roughly chop the quarter of the yellow onion and take the skins off the garlic cloves. Add to food processor along with cumin, cilantro, apple cider vinegar, sugar and salt.
Process until finely minced. Taste and add more salt if necessary.
Add relish to hot, sterilized jars and leave 1/4 inch headspace. Wipe rims and process in a boiling-water bath for 10 minutes.

Nutrition Facts : Calories 68.6, Fat 0.6, SaturatedFat 0.1, Sodium 1174.8, Carbohydrate 13.9, Fiber 3.6, Sugar 8, Protein 2

CRANBERRY-JALAPENO RELISH

Cranberry-Jalapeno Relish image

Provided by Food Network

Categories condiment

Time 35m

Yield 3 cups

Number Of Ingredients 6

Ingredients

2 medium oranges, peeled, sectioned, and roughly chopped
1 1/2 teaspoons finely grated orange zest
2 jalapenos, seeded and chopped
3/4 to 1 cup sugar
1 pound fresh (or frozen, thawed) cranberries
1 tablespoon chopped fresh mint leaves

Steps:

Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.

PINEAPPLE-JALAPENO PICKLE RELISH

Pineapple-Jalapeno Pickle Relish image

Provided by Marcela Valladolid

Categories condiment

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 4

Ingredients

1 cup sweet relish
1 cup finely chopped pineapple
1/2 cup finely chopped pickled jalapenos
1 tablespoon lemon juice

Steps:

Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe.

JALAPENO RELISH

Jalapeno Relish image

This recipe has been in our family since 1976. It was my dad's recipe given to him by a friend. He won 3rd place at the Southern New Mexico State Fair in 1978. He passed away that month and never knew he won. So you can say this a very special recipe in our family. It is like a canned pico de gallo. You can eat it with tortilla chips or mix in with scrambled eggs or whatever you prefer.

Provided by SimplyME

Categories Low Protein

Time 1h15m

Yield 6-7 Pints

Number Of Ingredients 9

Ingredients

2 lbs jalapenos
2 lbs tomatoes
1 large onion
4 garlic cloves, minced
2 tablespoons oregano
3 cups vinegar
1 1/2 cups water
6 -7 teaspoons sugar
6 -7 teaspoons salt

Steps:

Chop jalapenos, tomatoes and onion.
Mix vegetables together with garlic and oregano. Set aside.
Mix together vinegar and water. Set aside.
Fill jars with vegetable mixture to 1/2 inch from top of jars.
To each jar add 1 tsp each of salt and sugar.
Then add liquid to jars to 1/2 inch from top.
Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.

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To prepare the jalapeños (wear food-safe gloves if you have them or just try to avoid skin contact with the cut jalapeños): Cut off the tops of the jalapeños and discard the stem ends. Halve the peppers lengthwise, then remove the seeds and membranes (reserve the seeds to add later if your relish isn’t spicy enough). Set aside.
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Prepare your jalapeños: wearing food safe gloves, slice the jalapeños in half lengthwise. Set the seeds/membranes aside (you may need to use them later).
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Prepare a boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
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