Christopholofigus's Infamous Jalapeno Relish Recipe - Allrecipes.com
Christopholofigus's Infamous Jalapeno Relish Recipe
  • READY IN 40 mins

Christopholofigus's Infamous Jalapeno Relish

Recipe by  

"A delicious spicy relish that goes great on burgers, hot dogs, etc... What you really want to try this out on is fresh sweet watermelon! Just trust me on this one... *smile*"

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    10 mins
  • READY IN

    40 mins

Directions

  1. 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.
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Footnotes

  • Cook's Notes
  • If you prefer more texture, pull out your chef's knife and finely chop jalapenos, onion, and dill pickles. Add to bowl. Mince the garlic. Add to bowl. Mix all ingredients with tequila, dill, pepper and hot sauce.
  • Add to sour cream or cream cheese for a dip or spread.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2011

We liked this on burgers. We'll use the leftovers on hot dogs, maybe. My husband LOVED it, he's a huge jalapeno fan. Just an FYI to anyone else -- this recipe divider program does not divide in half correctly. When you switch the serving size to 24, it gives you equal amounts of jalapenos and pickles, instead of 2:1 as it should be. I'm sure they'll fix it at some point, but for right now, just be careful if you re-size this recipe or you could wind up wasting ingredients! Thanks for the recipe, Christopholofigus! EDIT: Adding that my husband did eat this on watermelon slices! He doesn't like watermelon, (but we eat it anyway, for health benefits), so he had nothing to lose by trying -- but he DID like the watermelon better with this on it :) Just adding that for anyone who's curious about trying it that way!

 
Most Helpful Critical Review
Jun 19, 2011

There is no taste of jalepeno's in this relish, it just tastes like pickles!! Why isn't it just called a pickle relish???

 

28 Ratings

May 22, 2011

This was FANTASTIC! I made pretty close to as written w/the exception of using 1/2C less jalaps (my jar was only 12 oz I belatedly realized) and omitting the black pepper (I'm a freak who hates black pepper). I even measured everything since I'd have no reference point for a jalapeno relish (and since it has so few reviews). Awesome. Just awesome. I took it to a casual dinner party and we inhaled it both as is w/Scoops and atop grilled pork chops. I can't wait to try it on grilled burgers and dogs and to mix it w/some sour cream to cut the heat for sissies for a nice spread/dip. The possibilities are endless, but you NEED to try this! Don't be intimidated at first bite; the heat hits you up front, yet is gone before you have time to swallow. It's good stuff! THANKS for sharing, Chrisopholofigus!

 
Jun 01, 2010

YUM! Made just as written, and it FLEW off of the BBQ table!

 
Jun 08, 2011

Sounds great. I'm going to omit the tequila (non drinker). Would anyone who has tried this recipe recommend a substitute, or just leave it out?

 
Aug 22, 2011

so simple, excellent relish for burgers, and recently tried some on baked fish-superb. I will be keeping a container of this in the fridge to spice up many dishes

 
Aug 29, 2012

WOW! What a hit this was at our cookout! Love, love, love it! I was going to make a half batch (yes, the re-sizer is waaaay off so beware!) but I went ahead with the whole recipe and am SO glad I did! There was only a little bit left and that was quickly used up when the kids made their school lunches with the leftover burgers. It vanished! GONE! We really enjoyed this and it was requested that I keep a nice, big, jar of this on hand at all times!***update*** Our fridge is never without a big jar of this! We do add more garlic than called for and just kinda splash the tequila in there - just might be a little more of that than called for in there too ;)

 
Jun 15, 2011

I had half a jar of jalapeno slices that I wanted to use up, so I made a half batch of this recipe. We served this on burgers. I will say that this was pretty hot, at least for us (and I wouldn't consider us spice wimps), so you'll definitely want to serve this on a bun with other condiments to cut the heat.

 

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Nutrition

  • Calories
  • 4 kcal
  • < 1%
  • Carbohydrates
  • 0.9 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 83 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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