Dad's Jalepeno Relish

I can not take credit for this recipe as it is my dads. He likes hot stuff! I guess I inherited that gene because I like spicy too and even have to be careful cooking for others because I like it so much I don't realize that everything I make is spicy! Obviously Shane likes it too!

While we have never actually tried canning a jar of this I don't think it would be hard to figure out, instead I just make it a batch at a time and keep it in the fridge.

Dad's Jalapeno Relish

1lb Jalapenos
3 large cloves of garlic
1/2 to 3/4 of a large onion
1/2 - 1 teaspoon of salt
1/2 tsp of cumin powder
 a swirl of oil
a couple glugs of cider vinegar

Put the Jalapeno, garlic and onion in a food processor and pulse until you have fine chunks. If you would like the relish to be less hot then remove the seeds and membrane of the peppers or some of them before putting them into the food processor. Put a swirl of oil in the pan and add the pepper mix put on medium to medium high heat to soften. Add salt and cumin and mix in well, once the peppers start softening add the cider vinegar.  Cool and store in the refrigerator in an airtight container, I like to use a mason jar or one of the new plastic ball jars.

You may ask what to use this on? Well I use it on anything and everything but my favorites are on morning eggs and potatoes and inside quesadillas. It is also good on soup. Beware though every batch has a different amount of heat due to the inconsistency of the peppers it can be quite hot and sometimes builds heat the longer it is in the refrigerator, so I suggest using it sparingly!

So I have a picture for this post but it wont upload! Guess I will try later!