This jalapeño relish recipe is deliciously spicy. It goes great on burgers, hot dogs, and more — but what you really want to try it on is fresh, sweet watermelon. Just trust me on this one! You can add this to sour cream or cream cheese for a dip or spread.
Ingredients
- 2 cups pickled jalapeño peppers
- 1 cup oval-shaped dill pickle slices
- 1 tablespoon tequila
- 1 clove garlic , roughly chopped
- 0.25 cups chopped onion
- 1 teaspoon freshly cracked pepper
- 1 teaspoon chopped fresh dill
- 1 dash hot pepper sauce , such as Tabasco
Instructions
-
1
Combine pickled jalapeños, dill pickles, tequila, garlic, onion, pepper, dill, and hot pepper sauce in a food processor; pulse several times to finely chop and mix all ingredients. Chill for at least 30 minutes before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Greek Stuffed Peppers—the Delicious All-in-One Meal We'll Make on Repeat
These Greek stuffed peppers with orzo are a variation of traditional stuffed peppers but using orzo in place of rice, ground beef, Greek seasoning, mint, and lemon juice for a bright, savory flavor.
Peruvian Alfajores with Manjar Blanco
These are the nectar of the gods. Shortbread cookies with a sweet filling, covered in powdered sugar. Mmm. They are time consuming to make, but always worth it.
Instant Pot Canned Tomato Salsa
Canning salsa requires cooking for me, so my Instant Pot salsa recipe is much simpler! Nothing beats fresh salsa in a blender when tomatoes are in season, but when they're not, you've got to go with plan B. Out-of-season, pink, mealy tomatoes are nasty, so I use canned tomatoes instead.