Ingredients:

  • 2 cups (300g) fresh jalapeños, stems removed and coarsely chopped
  • 1 cup (150g) white onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (6g) sea salt
  • 1/2 tsp (1g) celery seed
  • 1/4 tsp (1g) ground black pepper

Instructions:

  1. Pulse the deseeded jalapeños and diced onion in the food processor. Use short, 1 second bursts until the mix is finely minced but grainy. Note: Stop early; you can always pulse more, but you can't un puree it.
  2. Pour apple cider vinegar, sugar, and salt into the saucepan. Set to medium heat and stir constantly until the sugar disappears and it bubbles gently.
  3. Stir in the pulsed jalapeño mixture, minced garlic, celery seed, and black pepper.
  4. Bring the pan back to a simmer. Cook for 8-10 minutes until the onions look translucent and the liquid is syrupy.
  5. Check the color. The Jalapeño Relish should still be a vibrant green.
  6. Remove the pan from the heat immediately.
  7. Let the mixture cool to [room temperature](https://www.cdc.gov/food-safety/prevention/index.html) before moving it.
  8. Spoon the cooled relish into clean glass jars.