I am posting this late but as of the end of October, I was still picking peppers out of the garden. You never know what you are going to get with Oklahoma weather. It might be mild until Thanksgiving our you might be snowed in for the holidays.
Some were giants!
Having pickled and smoked enough peppers to last us through any extended winter storms, I was on the search for something new to use up the pepper harvest.
OMG! I cannot relate to you how good this relish is.
It is beyond words.
Truly fabulous.
Absolutely delicious.
Divine.
Jalapeno Relish
Based on “Garden Fresh Jalapeno Relish” from Solid Gold Eats24 fresh jalapenos (about 12 oz.)
1/2 yellow onion, cut into quarters
7-8 Roma tomatoes (about 12 oz.)
1 c. fresh cilantro, packed
1 head of garlic, peeled (about 8-10 cloves)
1/2 t. ground cumin
1/2 t. ground chipotle powder
2 t. honey
2 t. sea salt
1 c. apple cider vinegarPlace a large kettle of water to heating for the water bath processing. In another large sauce pan, start sterilizing four half-pint jars with rings and lids.
Remove stems, veins, and seeds from jalapenos and throw them in the food processor with the onion. Pulse until coarsely chopped. Be careful not to puree them because you will continue to run the processor after the other ingredients are added. (For more heat, leave some of the seeds in the peppers.)
Add the remaining ingredients and pulse until you have the consistency you like.
Remove sterilized jars and add relish while jars are hot. Wipe down the rims of the jars, add lids and bands and seal. Place in water bath and process for 10 minutes. Remove and let cool.
This makes a small batch. I got a little over two pints.
I know my tomatoes look gnarly.
I am most proud that the peppers, tomatoes (meager as they were), cilantro, garlic, and chipotle powder came from our garden. This stuff is good on anything.
Cilantro (before the freeze and before it had time to totally bolt.)
We have used it wrapped up in a chicken burrito, stirred into rice, as a salsa with chips, on baked potatoes, on grilled chicken….truly, this sauce is good on anything. In fact, The Hubs has started calling it “The Everything Sauce” because it improves everything he puts it on.
This is all that is left. We have already used up a pint of this good stuff.
I can certainly tell you I will make more of this stuff next year. I doubt that The Hubs will allow me to give any away for the holidays. I guess I can gift the recipe and just tell everyone to make their own.
Gosh, I love your cilantro!!!
Do you think the sauce will work in pizza?
Hey, it is the everything sauce.
I don’t have a garden but jalapeños are so reasonable at the market. I will be trying this, it sounds so wonderful!
Made a second batch today with the last of the tomatoes and peppers. Had to pull them all because it is suppose to be frigid this week.
This looks fantastic! I love things with a bit of spice to them, and this sure fills the bill. Really nice recipe – definitely something I should try. Thanks!
Variety is the spice of life! This stuff is sooo tasty and not as spicy as you might think.
This looks so darn good! Late fall peppers and tomatoes are the best anyway!
Well, that is the only time I got any tomatoes! 🙂
Please send cilantro. I never have enough.
I actually dug mine up and plopped it in a five gallon bucket to bring in the house for this frigid weather. I wish I could ship it to you!!! I always have an issue growing it, but this summer/fall it went nuts. I could not not bring it in.
Your cilantro plant is huge!!! I’m so envious that your still picking peppers. This looks like another great relish!
Well, now it is setting in a bucket in the middle of the kitchen. Hard freeze last two nights.
These flavors are always welcome in our house. I can see why your hubs calls it the everything sauce! Pour it over cream cheese for a dip, yum! I bet it’s great on hot dogs/brats too, make a tartar sauce out of it? Oh boy, I’m pinning this for next year! And your cilantro looks amazing!!!! Mine never do well here in Montana.
OK—Tried this last night on a hot dog with (get this) cream cheese and raspberry jam. No, wait—had it at a food truck fest last weekend and it was delicious. We had extra relish as a salsa with tortilla chips. Great dinner! 🙂
Hey there! I’m glad you enjoyed my recipe and I am definitely going to have to make your adaptation! My jalapenos have just started growing in our garden this year and I cannot wait until they just go crazy and I can make a big batch. Thank you for linking to my recipe!
Thank you for this recipe! I am counting the days that we can harvest jalapeños because I think I am down to my last jar,
[…] These lightly dried herbs will not turn dark and they retain more flavor than regular dried herbs that can be found in the spice aisle. I use the basil when canning tomato sauce and I use the cilantro for canning salsa and jalapeno relish. […]