Sweet and spicy, this sugar free jalapeno relish is very versatile and the perfect dish to serve at your super bowl party. Serve it on top of cream cheese with crackers or as a dip with raw vegetables. You can also top hot dogs or sliders to give them a little kick. If you are vegan or on the Paleo diet use Kite Hill for cream cheese.
Several weeks ago we were visiting my parents and my mom brought out this sweet jalapeno relish for my husband to try. Since then Rod has been encouraging me to come up with my own sugar free recipe.
Recently we were having a game night at our house and I decided to try my hand at making jalapeno relish. Yes, if you come to my house you will be a taste tester for any new recipes I am working on. I was very pleased when my sugar free jalapeno relish was such a big success.
- 1 pound jalapeno peppers
- 1 medium yellow onion
- 1 cup apple cider vinegar
- ⅔ cup xylitol or sweetener of your choice
- 1 and ½ teaspoons liquid stevia
- 1 and ½ teaspoons pickling spice
- 4 whole cloves
- Cut off stems of jalapenos and slice in half lengthwise. Remove seeds and membranes. Peel onion and cut in half. Cut each half in quarters. I recommend wearing rubber gloves when handling the jalapenos.
- In a food processor chop jalapenos and onion into small chunks. Make sure you don't overdo it or the onion and jalapenos turn into mush.
- In medium pot heat vinegar, xylitol or sweetener of choice, liquid stevia, and chopped jalapenos and onion over high heat until it comes to a boil. Stir until sweetener dissolves.
- Wrap pickling spice and extra cloves in cheese cloth and close with rubber band. Add spices to pot and turn heat to medium-low.
- Simmer for 30 minutes.
- Take spice pouch out and discard.
- Cool and store in covered container in refrigerator for up to two weeks.
- Can be served cold or at room temperature over cream cheese, as vegetable dip etc.
