1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 Pints 518g Recipe makes 6 Pints)
Calories 124
Calories from Fat 11		(9%)
Amount Per Serving		%DV
	Total Fat 1.3g	2%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2339mg		97%
Potassium 736mg		21%
Total Carbohydrate 22.5g		7%
	Dietary Fiber 6.6g	26%
	Sugars 14.6g
Protein 3.8g		7%
how is this calculated?

people who like this recipe also like:

Salmon Loaf With Cucumber Sauce

By: bluemoon downunder

Rice Noodles and Beef

By: Ed&Theresa

Golden Apple Oatmeal

By: Annacia

Meat Cholent

By: TOOLBELT DIVA

Confetti Orzo Salad

By: dicentra

Jalapeno Relish

Recipe #132595 | 1¼ hours | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: *SimplyME*
Aug 8, 2005

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.

6 -7 Pints (change servings and units)

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

1
Chop jalapenos, tomatoes and onion.
2
Mix vegetables together with garlic and oregano. Set aside.
3
Mix together vinegar and water. Set aside.
4
Fill jars with vegetable mixture to 1/2 inch from top of jars.
5
To each jar add 1 tsp each of salt and sugar.
6
Then add liquid to jars to 1/2 inch from top.
7
Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Apple - Pumpkin Butter

Zesty Zucchini Pickles

2009 Summer Salsa

Peach Plum Jam

Zucchini Pineapple (Faux Pineapple) U S D A

Featured Reviews for This Recipe

From: Chef #1336619

On Jul 27, 2009

I was excited to see this recipe and realize that everything I needed was in the garden. I added a few different types of peppers (I suggest you wear gloves when chopping them- lesson learned). I made half the recipe with fresh oregano and half with cilantro. Very different taste to each, but delicious. Took two jars on a family vacation- they were gone in one night. Yummy! Thanks for sharing.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: ChefDebs

On Aug 22, 2007

Great stuff, we consumed half a jar in one sitting and my DH asked me to make another batch, so we would have plenty for the winter. To be honest i guestimated the amount of tomtoes and peppers. I used fresh cayenne peppers ,so i had to be cautious adding theses as they are really hot.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Kathy228

On Aug 26, 2006

This was very good and easy to make. Other than seeding the tomatoes and peppers I did not change a thing. It's great. Thanks so much for a nice recipe.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: PaulaG

On Aug 24, 2006

I spotted your lovely photo the other day and having tons of tomatoes and peppers, I decided to give this a try. The veggies were chopped using the food processor making this such an easy recipe to prepare. The oregano was a different twist than the usual cilantro but added to the wonderful flavor of the relish. My yield was 6 pints. This recipe is definitely a keeper for me. Thanks for sharing your family recipe.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews