Chef Elaine (aka my wife) made this burger-topping relish with fresh jalapenos from our raised herb garden, and sort of (well, did) forget that our home-grown peppers are way hotter than store-bought ones. She also left the seeds in, resulting in a super-hot, yet delicious addition, when used in moderation.
The jalapenos were cooked in sugar and vinegar for ten minutes, drained and transferred to the food processor, and combined with sweet and dill pickles. A little bit of pulsing resulted in a nice coarse paste.
https://jesspryles.com/boost-your-burger-game-with-candied-jalapeno-relish
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