Pineapple Jalapeño Relish
This pineapple jalapeño relish is packed with flavor and perfect on fish, tacos, pork or chicken all year long. Use up your extra jalapeños and spice up the barbeque at the same time!
Servings 4 16 ounce (pint) jars
- 8 cups diced pineapple (2 fresh pineapples or from frozen
- 1 1 medium red onion, diced (about 1½ cups)
- 4-6 jalapeño peppers, seeded and chopped
- ½ cup water
- 1 cup apple cider vinegar
- ½ cup sugar
- 2 tsp salt
- 2 tsp ground coriander seed
Prepare a boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Pulse pineapple, red onion and jalapeño in the bowl of a food processor a few times just to fine chop, being careful not to puree.
Combine remaining ingredients in a non-reactive pot set over medium heat. Bring to a boil, lower heat and simmer for 5 minutes. Add pineapple mixture and simmer, stirring, until liquid has reduced by half, about 15-20 minutes.
Ladle hot relish into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool for 12-24 hours. Check lids for seal, they should not flex when center is pressed.
*Wear gloves when working with hot peppers.
NOTE: Nutrition information is only an estimate.
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 15mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg