This almost the same as the cowboy candy recipe but it is all chopped up and I added onion to it.

Please read the hints after the recipe for some great suggestions

Prep time: 
Cook time: 
Total time: 


  • 7 cups chopped- about 3- 4 pounds fresh, firm, jalapeno peppers- or approx. 30 jalapenos
  • 1 large onion peeled and quartered
  • 1 1/2 cups cider vinegar
  • 4 cups white granulated sugar
  • ½ teaspoon turmeric
  • ½ teaspoon celery seed
  • 3 teaspoons granulated garlic
  • 1 teaspoon ground cayenne pepper
  • 5 – 1/2 pint jars with lids ( you can half the recipe and just use one quart jar and place it in the refrigerator after and skip the canning)


  1. Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems. Deseed the jalapenos as much or as little as you would like. I tend to the leave the seeds and just cut the top off of each jalapeno
  2. In batches, place some jalapenos and some onion in the food processer, until all are chopped.
  3. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper/onion mixture and simmer for exactly 4 minutes. Use a slotted spoon to transfer the pepper/onions, loading into clean, sterile canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
  4. Use a ladle to pour the boiling syrup into the jars over the relish. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
  5. *If you have leftover syrup, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
  6. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
  7. Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!

Helpful Hints:

Hint #1– I go through this relish quite quickly and I tend to make it often so I half the ingredients in the recipe and skip the canning.  After cooking it down I place it in a quart jar and place it directly into the refrigerator.

 Hint #2– I bought an Instapot ACE blender (it’s similar to a vitamix) and I place half of the ingredients in it and use the chunky soup setting (soup setting #1- 20:00 minutes)   It’s so simple to just chop the tops off of the jalapenos and measure everything out and set it and come back in 20 minutes to this delicious relish.  BUT place the vinegar in first then the rest of the ingredients in any order.  This will help it mix easier.   The ‘chunky soup’ setting will cook it and chop it all for you.