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Jalapeno Relish 5 pounds of jalapeno peppers 2 cups of white sugar (or turbinado) 4 cups of white vinegar ½ cup of cilantro leaves (optional) (Another option, if you want something with less heat, replace up to half of the jalapenos with green bell peppers.) Directions: Finely chop peppers into the consistency of relish. In a large pot, stir the sugar into the vinegar & bring to a boil, reduce heat & simmer 5 minutes until heated. Ladle into sanitized jars allow ½ inch of head space.