Name: Christopholofigus Jalapeño Relish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups chopped fresh jalapeños (about 10-12 medium); ½ cup chopped red bell pepper; ½ cup chopped green bell pepper; 1 cup finely chopped onion; 3 cloves garlic, minced; 1 cup white vinegar; ½ cup apple cider vinegar; 1 tablespoon soy sauce; 1 ½ teaspoons kosher salt; ¾ cup granulated sugar

This bold and tangy jalapeño relish strikes a perfect balance between heat, sweetness, and a surprising umami twist thanks to a splash of soy sauce. I use it to liven up burgers, hot dogs, sandwiches, and even grilled vegetables. It’s a flavor-packed condiment that always gets people asking for the recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups chopped fresh jalapeños (about 10-12 medium)

½ cup chopped red bell pepper

½ cup chopped green bell pepper

1 cup finely chopped onion

3 cloves garlic, minced

1 cup white vinegar

½ cup apple cider vinegar

1 tablespoon soy sauce (the secret umami kick)

1 ½ teaspoons kosher salt

¾ cup granulated sugar

Directions

I start by pulsing the jalapeños, red and green bell peppers, and onions in a food processor until they’re finely chopped (but not mushy).

Then I transfer everything to a saucepan and stir in the garlic, white vinegar, apple cider vinegar, soy sauce, salt, and sugar.

I bring the mixture to a boil over medium-high heat, stirring often to prevent sticking.

Once it’s boiling, I reduce the heat and let it simmer uncovered for about 15–20 minutes, until it thickens slightly and the vegetables are soft.

I let the relish cool to room temperature. If I want a smoother texture, I give it another few pulses in the food processor.

I store it in a clean jar or airtight container in the fridge and let it sit for 24 hours to allow the flavors to fully develop.

Servings and timing

This recipe makes 20 servings (1 tablespoon each).

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories per serving: 22 kcal

Variations

Sweeter twist: I sometimes add pineapple or mango for a fruity variation.

Extra heat: For a spicier version, I leave the seeds in some of the jalapeños or add a serrano pepper.

Smoky flavor: A few dashes of smoked paprika or chipotle powder adds a smoky depth.

Herbal hint: A handful of fresh cilantro or basil gives the relish a fresh, herbal kick.

Low sugar option: I reduce the sugar by half or use a sugar substitute without sacrificing too much flavor.

Storage/Reheating

I keep the relish in an airtight jar in the refrigerator for up to 3 weeks. For longer storage, I spoon it into sterilized jars and follow proper canning procedures. I don’t need to reheat it—this relish is served cold or at room temperature. If I do want it warm for a specific dish, I heat it gently in a small saucepan over low heat.

FAQs

How spicy is this relish?

It has a medium heat level, but I can easily adjust it by removing or leaving the seeds in the jalapeños. For a milder version, I use fewer jalapeños or swap some out for more bell pepper.

Can I can this relish for long-term storage?

Yes, I can this relish using a proper water bath canning method. I make sure to sterilize the jars and follow safety guidelines for preserving high-acid foods.

What dishes pair well with jalapeño relish?

I love it on burgers, hot dogs, grilled cheese, roasted vegetables, tacos, and even mixed into egg salad or potato salad for an unexpected zing.

Can I freeze the relish?

Freezing isn’t ideal because it can alter the texture. I prefer to keep it in the fridge or preserve it through canning for best results.

What makes this relish different from others?

The secret ingredient—soy sauce—adds a savory, umami depth that sets it apart from typical sweet-and-spicy relishes. It’s subtle but really elevates the overall flavor.

Conclusion

Christopholofigus Jalapeño Relish is my go-to condiment when I want to add bold, sweet, and spicy flavor to just about anything. It’s quick to make, easy to store, and endlessly customizable. Whether I’m grilling or just sprucing up leftovers, this relish is always a standout addition to the table.

Recipe: