Homemade Pineapple Jalapeño Relish (Print version)
A sweet and fiery pineapple jalapeño relish ready in 30 minutes. Perfect on grilled meats, tacos, or over cream cheese.
# Ingredients:
For the relish
01 -
2 cups (300 g) fresh pineapple, finely diced
02 -
3 medium jalapeños, stemmed, seeded, and minced
03 -
1/2 small red onion, finely diced
04 -
1/4 cup (60 ml) apple cider vinegar
05 -
2 tablespoons honey
06 -
1/2 teaspoon fine sea salt
07 -
1/4 teaspoon ground cumin
08 -
1/4 teaspoon black pepper
09 -
1/4 cup fresh cilantro, chopped
10 -
1 lime, juiced
# Instructions:
01 -
Wear gloves and finely dice the pineapple into quarter-inch pieces. Stem, seed, and mince the jalapeños. Dice the red onion and chop the cilantro, keeping them separate from the cooked mixture for now.
02 -
Combine the pineapple, jalapeños, vinegar, honey, salt, cumin, and black pepper in a medium saucepan. Bring to a gentle boil over medium heat, then reduce the heat and simmer for 5 to 7 minutes until the pineapple softens slightly and the liquid reduces by about half.
03 -
Remove the pan from the heat and transfer the mixture to a bowl. Let it cool to room temperature, then stir in the red onion, cilantro, and lime juice.
04 -
Cover and refrigerate for at least 1 hour before serving. The relish keeps in an airtight container in the refrigerator for up to 2 weeks.
# Good to know:
01 -
Best served chilled or at room temperature.
02 -
Flavor improves after 24 hours.