- 3 large jalapenos
- 1 shallot
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1/2 teaspoon sea salt
- Slice the jalapeños in half from stem to tip and use a spoon to scrape out the seeds and membrane. For a spicier jalapeño relish, leave more seeds in. Finely chop the jalapeños and transfer them to a mason jar with or without the seeds.
- Peel and finely chop the shallot and add it to the jar with the jalapeño. Pour in the white vinegar, water, sugar, and sea salt. Twist on the lid and shake the jar to combine the ingredients.
- Refrigerate the fresh jalapeño relish until ready to serve. Enjoy with vegan tacos, burrito bowls, tofu scrambles, and any other dish that could use a little kick! Leftovers will keep in the fridge for up to 2 weeks.