Pineapple Jalapeno Relish is awesome with:
- grilled brats, burgers or hot dogs
- grilled or roasted pork
- grilled or roasted chicken
- grilled or roasted shrimp
- baked ham
- or toss some in potato salad, pasta salad, chicken or tuna salad
RECIPE
Ingredients
2 - 20 oz cans crushed pineapple with juice
1 medium red onion, diced (about one and one half cups)
4-6 Jalapeno peppers, seeded and chopped
1 cup apple cider vinegar
1/2 cup sugar
2 tsp salt
2 tsp ground coriander seed
Method
Pulse red onion and jalapeno peppers in the bowl of a food processor a few times just to fine chop, being careful not to puree.
Add processed red onion and jalapeno peppers to a non-reactive pot set over medium heat. Stir in remaining ingredients and simmer, stirring often, until liquid has reduced by half, about 15-20 minutes.
Ladle hot relish into a hot jar leaving a 1/2-inch head-space. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Jars are sealed when button to top of lid is fully depressed and won't flex up and down.
Original recipe from Fresh Preserving
Yield: 4 pint or 8 half-pint jars
Enjoy,
Mary
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