Jalapeño Relish

Jalapeño Relish

refrigerator relish, makes 2 cups, keeps 2 weeks

Ingredients

Makes ~2 cups

jalapeños           450g
apple cider vinegar 60g
garlic              2 cloves
fine sea salt       9g

Wear gloves when handling jalapeños. The heat stays on your hands for hours.
Remove seeds for less heat. Keep some back and stir them in at the end if you want it hotter.
Needs a food processor.

Recipe

1. Cut the tops off the jalapeños. Halve lengthwise and remove the seeds and membranes. Keep the seeds to one side.

2. Put the garlic in a food processor and pulse until finely chopped. Scrape down the sides.

3. Add the jalapeños and pulse until very finely chopped but not a puree.

4. Stir in the vinegar and salt. Taste and add some reserved seeds if you want more heat.

5. Transfer to a jar and refrigerate for at least 1 hour before eating. Keeps for up to 2 weeks.