ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: jalapeno relish - measurement question

Misc.
ADVERTISEMENT
I want to make this relish! It sounds really good. Was wondering though about the measurement of the jalapenos. I assume you measure them after you dice them? Just want to be sure so I don't mess it up! Thanks again looks like a great recipe.
Amanda
MsgID: 206700
Shared by: Amanda TX
In reply to: Recipe: Jalapeno Relish
Board: Canning and Preserving at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: old el paso jalapeno relish
  p doeb
2 ISO: Jalapeno relish
  JMSteele, Colorado
3 Recipe: Jalapeno Relish
  Linda Lou,WA
4 Thank You: jalapeno relish - measurement question
  Amanda TX
5 ISO: old el paso jalapeno relish
  Jei
6 re: jalapeno relish
  kachina, El Paso, Texas
ADVERTISEMENT
Random Recipes
  • Beef and Cheese Turnovers
  • Beef and Cheese Turnovers 1 green pepper, coarsely chopped 3/4 pound ground beef 1 tsp minced garlic 1 tsp dried oregano 1 tsp ground cumin 3/4 tsp salt 1/4 tsp pepper 1/4 cup tomato paste 1 pound storebought refrigerat...
  • Chai Pot de Creme with Spiced Whipped Cream
  • CHAI POT DE CREME WITH SPICED WHIPPED CREAM FOR CUSTARD: 1 cup whipping cream 1 cup half-and-half 1 tablespoon loose Darjeeling or Earl Grey tea 1-inch piece cinnamon stick, broken in half 6...
  • Olive Garden Penne Romana
  • OLIVE GARDEN PENNE ROMANA Source: Olive Garden ROMANA SAUCE: 1/2 cup extra virgin olive oil 3/4 cup yellow onion, diced 1/2 teaspoon crushed red pepper 1 tablespoon fresh garlic, minced 2 cups...
  • Take-Along Chicken Kabobs
  • TAKE-ALONG CHICKEN KABOBS 2 pounds boneless chicken chunks 1 cup tomato sauce 1/4 cup olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 tablespoon chopped parsley 1 teaspoon oregano 1 teaspoon thyme l...
  • Classic Scalloped Potatoes (using heavy cream)
  • CLASSIC SCALLOPED POTATOES 2 tablespoons butter or margarine 2 cups sliced onion 4 large baking potatoes, peeled and sliced 1/4 cup chopped parsley 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 3/4 cup heavy (w...
  • Chicken Legs with Carrots and Cauliflower (roasted)
  • CHICKEN LEGS WITH CARROTS AND CAULIFLOWER 1 pound carrots, peeled and cut into (1 1/2 to 2-inch) chunks 1 pound cauliflower, cut into medium-size florets (4 cups) 1 1/2 teaspoons ground coriander, divided use 3/4 teas...
ADVERTISEMENT
  • Cornmeal Biscotti
  • CORNMEAL BISCOTTI 3/4 cup hazelnuts or almonds (4 1/2 ounces) 4 tablespoons cold salted butter 1/2 cup plus 2 tablespoons sugar 1 large, cold egg 1 1/2 teaspoons anisette 1 1/4 cups all-purpose flour (about 5 1/2 ounc...
  • Maryland Clam Chowder
  • MARYLAND CLAM CHOWDER 2 quarts water 1/4 cup chicken seasoned stock base 3 stalks celery, including tops, chopped 1 cup sliced carrots 1 cup diced potatoes 1 (10 ounce) package frozen corn 1 (10 ounce) package frozen ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: jalapeno relish - measurement question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!