Homemade Tomato & Jalapeño Relish

The season of abundance is well and truly upon us now, begging the question: what to do with all this produce?!

If you have tomatoes and chillies coming out your ears, have we got the recipe for you! This tomato and jalapeño relish is the perfect substitute for many store-bought, higly-processed condiments.

Balancing fresh tomato brightness with spicy heat, tangy acidity, a hint of sweetness and great texture - not only can this recipe be made with the freshest, locally grown, healthy ingredients, you get the satisfaction of knowing this delightful relish was made by your own very hands!

Homemade Tomato & Jalapeño Relish

Ingredients (makes ~4 cups)

  • 4–5 cups ripe tomatoes, finely diced
  • 1–2 jalapeño peppers, seeded and finely chopped (leave seeds for more heat)
  • 1 medium red onion, finely chopped
  • 2–3 garlic cloves, minced
  • 2–3 tbsp red wine vinegar (or apple cider vinegar)
  • 2–3 tsp sugar or honey (adjust sweetness to taste)
  • 1 tbsp olive oil (optional, adds richness)
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper

Optional extras:

  • ½ tsp celery seeds
  • 1 tbsp fresh coriander or parsley, chopped
  • 1 tsp grated ginger

Method:

In a large bowl, mix the tomatoes, onion, jalapeño, garlic and any optional herbs that take your fancy.

In a separate small bowl whisk together red wine vinegar, sugar (or honey), olive oil, salt and pepper until blended.

Pour dressing over the vegetable mixture and stir until combined. Taste and adjust the seasoning - add more vinegar for tang, sugar for sweetness or jalapeño for heat.

Cover and refrigerate for at least 30 minutes to 1 hour before serving so flavors develop - the relish tastes even better the next day.

Tips & Variations:

Spice Level: Keep some jalapeño seeds or add a serrano for extra heat. If you like super hot relish, include about half of the chopped seeds.

Preserving Option:

If you want to preserve this relish, bring the mixture to a boil, then simmer for 5–10 minutes.

Pack into sterilised jars leaving 1/2″ headspace. Once the jars are sealed, they are good to store in a cool, dark place for up to 12 months.

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