Ingredients

• 12 whole Jalapeno peppers , stemmed, seeded (optional), diced
• 1.5 whole Onion, medium , minced
• 0.375 cup Olive oil
• 0.375 cup Cider vinegar
• 1 teaspoon Garlic powder
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• Saltine crackers (for serving)

Instructions

1. Dice the jalapenos (wear gloves!) and mince the onions.
2. In a medium bowl, whisk together the olive oil, cider vinegar, garlic powder, sugar, and salt until well combined.
3. Add the diced jalapenos and minced onions to the vinegar mixture.
4. Stir well to ensure the vegetables are evenly coated.
5. Cover the bowl and refrigerate overnight (or for at least 8 hours) to allow the flavors to meld and the relish to marinate.
6. Before serving, remove the relish from the refrigerator and allow it to warm up slightly towards room temperature (about 30 minutes).
7. Stir again before serving.
8. Serve the relish with saltine crackers.