Jalapeno Relish Recipes

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.

Steps:

• Place the pickled jalapenos, dill pickle slices, tequila, garlic, onion, pepper, dill, and hot pepper sauce in the work bowl of a food processor, and pulse several times to finely chop and mix all ingredients. Serve chilled.

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.

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.

Steps:

• Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.

Steps:

• Wash and remove stems and chop peppers.
• In a 6-8 quart pot combine peppers and remaining ingredients and mix well.
• Bring to a boil over medium heat stirring occasionally.
• Boil for 8-10 minutes stirring frequently to avoid sticking.
• Immediately fill jars with mixture, leaving 1/2 inch head space.
• Carefully run a plastic knife down inside of jar to remove bubbles.
• Wipe jars and threads clean.
• Adjust two piece caps.
• Process pints or half pints in boiling water canner for 15 minutes.

Steps:

• Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.
• Leave to sit for 5 mins, then taste for spiciness - if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.

Steps:

• Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water.
• Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid.
• Bring to a boil and simmer 15 minute.
• Add veg and simmer for 10 min-remove spice bag.
• Pack into clean hot jars and process 10 minutes in a boiling water bath.