Sweet & Spicy Relish

Our sweet yellow peppers and jalapeños have exploded! What to do with them all? This sweet & spicy relish is perfect for salads, barbecue, pork, chicken salad, potato salad, hamburgers, tuna salad, nacho topping and more. It can be stored as a refrigerator pickle or last at room temperature on the shelf through water bath canning. Click here for the recipe.

Are they spicy? A little, but the sweet tangy definitely balances everything out so you don't feel it. You can also delete the heat by removing the seeds and inner membrane of each Jalapeño. We just leave them in and do the quick method.

We noticed the heat settles down after a few months too. Some have asked about the sugar content- it may act as a preservative, so I wouldn't recommend adjusting it. It may alter the PH.

Some years my pepper crop is mild and sometimes they are a little extra. Please protect hands and wear gloves if handling seeds and membranes.

Jalapeños register from 2,000 to 8,000 in Scoville Heat Units (SHU). It's small potatoes compared to other varieties like the Ghost Pepper, which registers a whopping million plus SHU!

Peppers & Scoville Heat Units

More about the easy way. At first we meticulously cored and chopped fancy little rings; however, discovered we can place peppers (with top stem removed) into the food processor/blender, pulsing on the lowest setting. WOW! What a lovely relish shape!

Sweet & Spicy pepper relish is just a candied food like orange rinds and maraschino cherries. These candied jalapeños are traditionally water bath canned to be stored at room temperature long term. The recipe link from above has great reviews...Make sure you also review the National Center for Home Food Preservation (NCHFP) guidelines if you have never water bath canned before.

Trust me, the sweet beautifully balances the spicy in the most delicious way...We're only using a teensy-tiny teaspoon at a time, right? RIGHT?? 😉