This homemade pickled relish is a delicious combination of spicy and sweet. You will love the gentle heat from the jalapeños that are sweetened with the citrusy flavor from the marmalade. I have included a sugar free option as well if you are keeping carbs low.
- You can make this jalapeno relish in under 15 minutes with just a few ingredients. This recipe is for a smaller batch that can be eaten with a few meals. It's easy to make a bigger batch for a larger family or extra meals.
- The relish will keep in the refrigerator for 5 -7 days. I have also frozen the relish for about a month and it tasted great!
- I love the extra sweetness that the orange marmalade (or jam, preserves) gives to the jalapeños. But I need a low sugar version for my relishes. You can easily find low sugar or no sugar added marmalades in the grocery store.
Step by Step Directions
- Cut tops off jalapeños and slice down the middle. Remove the inside of the pepper. If you like your relishes spicy, don't remove all the seeds from the jalapeños. I kept about ⅓ amount of seeds for medium level of heat.
- I recommend wearing rubber gloves when chopping the jalapeños. Although I usually do but one time I was in a hurry and did not. I unconsciously rubbed my eye and it burned and teared quite a bit. So lesson learned!! If you don't have gloves, just make sure to not touch your face and wash your hands well after chopping.
- Using a mini or regular food processor, chop the jalapeños and garlic clove until they are finely minced. Don't over process or they will get mushy.
- Spoon into a bowl and add salt, vinegar and orange marmalade. Mix to combine.
- Spoon relish into a jar or airtight container and refrigerate until ready to serve. It will keep in the refrigerator for 5 - 7 days. Or freeze in a airtight container for up to a month.
Delicious ways to use this relish
- Some simple ways that we enjoy this spicy condiment is to serve alongside any of our meat or seafood dishes. Try it with your next beef or turkey burger. It's also delicious served with bratwurst or other sausages.
- It would be a perfect topping for my Pork Fajitas or Steak Fajitas.
- You can also try adding to roasted vegetables. Drizzle some olive oil and the relish before cooking.
- Add the relish to salad dressings or dips for extra spicy flavor.
Please let me know in the comments and with a star rating if you enjoyed this recipe. That tells me what other recipes I should create and post for you to try. 😊
If you like spicy foods try my:Print
Homemade pickled relish is made with spicy jalapeños and citrusy orange marmalade. It's a tasty way to add extra flavor to chicken, fish, pork or beef. Make a small or big batch, it is so much better than store bought relish.
- 4 large Jalapeno peppers ( about ½ pound)
- 2 tablespoons white wine vinegar
- 1 garlic clove
- 2 tablespoons orange marmalade *
- ½ teaspoon salt
- Cut off and remove tops of jalapeños and slice down the middle. Remove the inside of pepper, reserving some of the seeds depending on how spicy you like your relish. *
- Cut garlic clove into quarters.
- Place peppers and garlic in a mini or regular food processor and pulse for 10 seconds. Check the consistency. You want the jalapeños to be very finely minced but not wet and mushy. Pulse a few seconds more if needed.
- Stir in the salt, vinegar and marmalade. Taste test for spiciness and sweetness. Add more reserved pepper seed or marmalade as desired.
- Spoon into a glass jar or airtight plastic container and store in refrigerator until ready to use.*
*If you like a very spicy relish, don't discard all the seeds from the jalapeños. Save some and add to the relish as you'd like. Wear gloves or be very concious about not touching your face while chopping the jalapeños. The oils from the seeds and pepper can make your skin burn and eyes tear quite a bit.
*If you are watching your carb counts, use a sugar free or low sugar marmalade for the relish.
*The relish will keep in the refrigerator for up to a week. It also can be stored in the freezer for about a month. After you defrost the relish in the refrigerator, if there is a bit of water separated in the relish, just pour it off. It still tastes great!
- Category: Vegetables
- Method: No Bake
- Cuisine: Mexican
Keywords: spicy condiment, pickled peppers