JALAPENO RELISH

 

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Backstory

This recipe has been in our family since 1976. It was my dad's recipe given to him by a friend. He won 3rd place at the Southern New Mexico State Fair in 1978. He passed away that month and never knew he won. So you can say this a very special recipe in our family. It is like a canned pico de gallo. You can eat it with tortilla chips or mix in with scrambled eggs or whatever you prefer.

This a water bath canning recipe.

6-7 Pints 1¼ hours 30 min prep

Ingredients

  • 2 lbs jalapenos
  • 2 lbs tomatoes
  • 1 large onion
  • 4 garlic cloves, minced
  • 2 tablespoons oregano
  • 3 cups vinegar
  • 1 1/2 cups water
  • 6-7 teaspoons sugar
  • 6-7 teaspoons salt

Directions

  • 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.

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