Jalapeno Relish

Our garden is over run with jalapenos – this is definitely a plus since I love hot, spicy food.

In the past I have made and canned jalapeno rings but I find that I don’t eat them as often as I want because I have to cut them up to put in or on my food.   I know how lazy can you get.

So – I had the bright idea of using my recipe for jalapeno rings but to chop the jalapenos instead of cutting them into rings.

I canned some so I will be using more often.

This is what I did.

I had 3 pounds of jalapeno but this recipe calls for 1 1/5 pound – just adjust the amounts to fit the weight of the jalapenos.

1 1/2 pounds jalapeno (green, red, or mixture)

3 cups white or apple cider vinegar

1 cup water

optional 2 cloved garlic crushed

Chop jalapenos in a food processor

In a saucepan, combine vinegar, water, and garlic if using and bring to a boil.

Once it is boiling, simmer for 5 minutes

To can :

Sterilized jars and fill each jar with the chopped jalapeno leaving 1/4 inch head space.

Ladle liquid over the chopped jalapenos still leaving 1/4 inch head space.

Sterilize lids and place on top of jars

Water bath for 5 minutes

makes 5 half pints or 2 1/2 pints.

If not canning,  just add crushed jalapeno to jar and top with liquid.  Cover and refrigerate