Connect with us


Fresh Jalapeño Relish

We’ve all been there – it’s the end of the week and any lingering produce needs to be used or tossed. I recently found myself with a surplus of jalapeños in the fridge. Whether you bought too many (like me) or your garden has yielded an abundance of jalapeños this summer, I have the perfect recipe for you. In the name of minimizing food waste, let’s make some Fresh Jalapeño Relish!

fresh jalapeño relish

In most cases I’ll think of a recipe I want to write and buy the ingredients to test it out. The reverse happened with this Fresh Jalapeño Relish. I saw the bag of jalapeños in my fridge and the idea instantly hit me. I wanted to make a relish that could be used to add fresh, spicy flavor to my favorite summer dishes. In fact, a new recipe using this Fresh Jalapeño Relish as a topping is coming to the blog soon! 

fresh jalapeño relish

One of the best parts about this Fresh Jalapeño Relish is that you probably have the other ingredients on hand already. If you don’t have a shallot, swap it out for a few finely chopped garlic cloves. White vinegar can be substituted with apple cider vinegar or white wine vinegar. You can experiment with your favorite sweetener, too. I think agave would work best.

fresh jalapeño relish

Reminder: do NOT touch your eyes after chopping jalapeños! My friend suffered a painful experience after slicing jalapeños at my bachelorette party this summer. To safeguard against burns, you can wear gloves or stick your non-chopping hand inside a ziplock bag to hold the jalapeños steady as you finely chop. For a spicier relish, keep more of the jalapeño membrane and seeds – that’s where the heat comes from.

fresh jalapeño relish

This Fresh Jalapeño Relish is the perfect summer topping to keep on hand for tacos, tofu scrambles, burrito bowls, and more.


fresh jalapeño relish

Fresh Jalapeño Relish

  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Total Time:
    10 minutes

  • Yield:
    1 cup


  • 3 large jalapenos
  • 1 shallot
  • ¼ cup white vinegar
  • ¼ cup water
  • 2 tablespoons sugar
  • ½ teaspoon sea salt




  1. 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.

Recipe Card powered by

The post Fresh Jalapeño Relish appeared first on Well Vegan.

Continue Reading


Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

Loaded Vegan Baked Potato Wedges – These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection!

loaded potato wedges drizzled with vegan cheese sauce

This easy recipe for Baked Loaded Potato Wedges will blow you away with the delicious combo of crispy baked potatoes,  tofu bacon bits, and a creamy vegan cashew cheese sauce.

While you could eat these loaded potato wedges as a meal or side dish, I love serving these as a shared appetizer or a Game Day snack. Having a few is delicious, but having a whole sheet pan on your own is quite gluttonous so you might want to share. If you’re hosting a party, a movie night or a game day get-together, make sure to put these delicious loaded potato wedges on the menu and you will be everyone’s favorite!

These Vegan Cheesy Potato Wedges are perfect for when you’re craving something cheesy and comforting. The potatoes are baked not fried.  They are baked on the same sheet pan as the tofu bacon which makes for easy clean-up. While the potato wedges are baking, we whip up my favorite vegan cashew cheese sauce. It only takes minutes and you’ll love the creamy rich texture. I like to make some extra and serve pasta with vegan cheese sauce and bacon the next day. You can also slice the potatoes into halves to make loaded baked potatoes!

loaded baked potato wedges on a a platter topped with vegan cheese sauce and tofu bacon

More Vegan Game Day Foods & Snacks

  • Firecracker crispy tofu wings
  • Spinach artichoke dip 
  • Thai Layered Dip -because Peanut sauce.
  • Spicy Pepper Crisp Cauliflower bites with celery ranch
  • Zucchini chickpea Fritters
  • Cajun Chickpea Fries

Continue reading: Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

The post Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits appeared first on Vegan Richa.

Continue Reading