Eosinophilic Esophagitis Friendly Vegan Jalapeño Relish
Total time1 hr
Prep time15 min
Cook time15 min
4.8(12)
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Learn more →Ingredients
8 servings
- 8 jalapeños, stems removed, finely diced
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- ½ cup white wine vinegar
- ¼ cup water
- 2 tbsp organic cane sugar
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp ground cumin
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely, as garlic can brown quickly.
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