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Sweet jalapeño relish in a glass jar, with a halved red onion and salt.

Sweet Jalapeño Relish

Handsome man wearing glasses and a blue polka dot shirt with a Williams Sonoma apron at a cozy kitchen counter.Jonathan Porter
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course condiment
Cuisine American
Servings 12 servings
Calories 62 kcal

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.
    Toasting celery seeds in a pan for sweet jalapeño relish.
  • Add the diced jalapeños, red onion, sugar, salt, black pepper, and white vinegar to the pan. Stir well to mix all ingredients.
    Adding sugar to diced jalapeños and red onion for Sweet Jalapeño Relish.
  • 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.
    Sweet jalapeño relish simmering in a pan.
  • Remove the pan from heat, let the relish cool completely, then transfer it to a clean jar. Refrigerate and use within 2-3 weeks.
    Transferring sweet jalapeño relish into a glass jar.

Nutrition

Calories: 62kcalCarbohydrates: 14gProtein: 0.5gFat: 0.4gSaturated Fat: 0.04gSodium: 715mgFiber: 1g
Keyword Jalapeño Relish
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