Vegan Jalapeño Relish
This bright, punchy relish is built entirely from pantry staples and fresh produce, so every ingredient is naturally plant-based without any substitutions or workarounds required. Eight jalapeños get simmered down with white onion, garlic, white wine vinegar, and a touch of organic cane sugar until the heat mellows and the flavors meld into something tangy, a little sweet, and seriously addictive. A pinch of ground cumin adds just enough earthiness to round it all out. The whole thing comes together in under 30 minutes on the stovetop, and one batch makes eight servings — plenty to keep a jar in the fridge all week. Spoon it over tacos, grain bowls, grilled vegetables, or anything that needs a little lift. Store-bought condiments often sneak in honey, anchovies, or other animal-derived ingredients, so making your own means you know exactly what's in the jar. It's the kind of simple, versatile condiment that quietly becomes a staple in your kitchen rotation.
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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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