Nickel Allergy Friendly Vegan Jalapeño Relish

Total time1 hr

Prep time15 min

Cook time15 min

Nickel Allergy Friendly Vegan Jalapeño Relish

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Ingredients

8 servings

8 jalapeños, stems removed, finely diced
½ medium white onion, finely diced
3 cloves garlic, minced
½ cup white wine vinegar
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl oz Holland House White Wine Vinegar - 12 Fl. Oz.Bertolli White Wine Vinegar - 16.9 FZ De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar
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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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