Pineapple Jalapeño Relish

Pineapple relish in a white ramekin, jar of relish in background with tacos

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!

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 15

Cooling Time 12

Total Time 12 45

Servings 16 ounce (pint) jars

Calories 9kcal

Author Marisa Moore

Equipment

Ingredients

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 teaspoon salt
2 teaspoon ground coriander seed

Instructions

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.

Notes

*Wear gloves when working with hot peppers.

NOTE: Nutrition information is only an estimate.

Nutrition