- 186 gr. fresh Jalapeño peppers
- 1.5 cups of sugar
- 1 + 1/3 cups apple cider vinegar
- 186 gr. yellow onions
- ¼ cup carrots
- 1 teaspoon dill seeds
- 1 teaspoon of mustard seeds
Combine vinegar and sugar in a large pan and mix until dissolved.
Remove stems and seeds from jalapeños and cut them in strips. Slice onions and carrots in strips too. Add the peppers, the onions and the carrots to the saucepan with the dissolved sugar and bring to boil. Add the mustard and dill seeds and simmer for additional 20’.
Let the relish cool, store and refrigerate.