Jalapeño Relish
Sweet and spicy, this relish adds great flavor to grilled meats, game and poultry. Use it as a relish on sandwiches, or mix with cream cheese for a delicious snack on crusty bread.
- 3/4 lb. jalapeño peppers
- 1 medium yellow onion (about 1/2 lb.)
- 4 medium carrots (about 1/2 lb.)
- 1 large red bell pepper, stem and seeds removed
- 3½ cups sugar
- 2 cups apple cider vinegar
- 1 tblspn. yellow mustard seeds
- 1 tblspn. dill seeds
Cut jalapenos in half, remove seeds and membranes, and julienne cut (1/4" strips). Be sure to wear rubber gloves when handling the chiles!
Clean and julienne cut remaining vegetables.
Combine the sugar and vinegar in a non-reactive stockpot over medium heat. Mix until the sugar dissolves.
Add all the vegetables and heat to a boil. Simmer for 20-25 minutes until relish thickens.
Add spices and continue to simmer for 30-40 minutes.
Remove from heat and cool to room temperature. Relish will thicken more as it cools.
Drain off most of the liquid and store in a covered container in the refrigerator. Relish will keep up to two weeks in the refrigerator.