This Sweet Jalapeño Relish is lightly sweetened, tangy, and brings enough heat to spice up sandwiches and all your cookout favorites.
For years, I’ve enjoyed topping sandwiches, burgers, and hot dogs with jalapeño relish. I first tried this spicy condiment at Sammy’s, a hot dog joint a stone’s throw away from the music store where I worked. As a teen, my culinary tastes were quite limited, save for hot dog toppings. Sammy’s had quite the assortment, but the radioactive green jalapeño relish always caught my eye. I’d scoop a generous helping, and slather my foot-long frankfurter with the stuff.
To this day, I keep a jar of jalapeño relish handy, especially during the warmer Wisconsin months, when my grill is practically pre-heated for all the backyard favorites. However, I recently watched a YouTube short about a variation of my go-to condiment: sweet jalapeño relish. Yeah, apparently it’s a thing, and I’m surprised I hadn’t tried it myself. Well, I had to give it a go, and I’m glad I did. It’s so dang delicious.
At first, I was a bit hesitant because I’m not a fan of sweet pickle relish, and figured this would fall under that umbrella. I was dead wrong. Yes, it’s sweet, but thanks to the spicy jalapeños and white vinegar, you get that perfect push-pull of sweet, tangy, and heat. I like to spoon this relish on brats, burgers, pulled pork, and hot dogs (of course). Heck, I’ve even used it in my spicy pepperjack omelets and topped it on corn muffins. If you like spicy toppings, this recipe is definitely worth a try!
Dialing up the heat—carefully
This relish is all about balance. But I’d also argue that balance can be subjective, especially where toppings are concerned. Personally, I like my jalapeño relish on the spicier side. To get that heat, I simply leave some of the seeds and membranes in the mix. And if you prefer something milder, follow the recipe as written.
Either way, you should still wear gloves. Jalapeño oil contains capsaicin, a compound that gives it the spicy flavor we all love. But it also can leech onto your skin and create a burning sensation, similar to touching a hot stove—and that feeling can last for hours. If you forgot to wear gloves, wash your hands in dish soap. Even some vinegar or lemon juice can help remove the stubborn oil from your skin.
How do I store leftovers?
Refrigerate the relish in an airtight jar or container for up to 3 weeks. It may be a bit stiff after a couple of days in the fridge, so let it sit at room temp for about 15 minutes. This should loosen the relish.
Serving suggestions
This relish is made for all the classics, from brats to hot dogs. Pile it on hamburgers, a juicy barbecued Pulled Pork Sandwich, or even a deli sandwich. If you go the deli route, add something creamy like mayo or an Avocado Crema to curb the heat. This relish would also work mixed in a Mexican Cornbread, and also makes a great topping for Loaded Nachos!
Sweet Jalapeño Relish
Ingredients
- 1 teaspoon celery seeds
- 3 cups finely diced fresh jalapeños remove seeds for less heat if desired
- 1 cup finely diced red onion
- 2/3 cup granulated sugar
- 3/4 teaspoon salt plus more to taste
- 1 pinch ground black pepper
- 1 cup white vinegar
Instructions
- Heat a medium saucepan over medium heat and toast the celery seeds for about 1 minute until fragrant.
- Add the diced jalapeños, red onion, sugar, salt, black pepper, and white vinegar to the pan. Stir well to mix all ingredients.
- Bring the mixture to a simmer and cook for about 10 minutes until some liquid has evaporated but the relish remains runny. Taste and add more salt or sugar if needed. If adding more, let it cook until it dissolves to remove graininess.
- Remove the pan from heat, let the relish cool completely, then transfer it to a clean jar. Refrigerate and use within 2-3 weeks.
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