Instructions

• Drain the 2 cups sliced pickled jalapenos and 1 cup dill pickle chips well and pat them dry with paper towels to remove excess liquid.
• Place the drained jalapenos and pickle chips in a food processor. Add 1 tablespoon Tequila, 1 minced garlic clove, 1/4 cup chopped onion, 1 teaspoon chopped fresh dill, 1/2 teaspoon black pepper, and 1/4 teaspoon Tabasco sauce.
• Pulse the mixture in short bursts until it is finely chopped but still has some texture, scraping down the sides once or twice as needed.
• (Alternative, no food processor) Finely chop the drained jalapenos and pickle chips with a sharp knife, transfer them to a bowl, then add the Tequila, minced garlic, chopped onion, chopped fresh dill, black pepper, and Tabasco; mix until evenly combined.
• Transfer the relish to a bowl or airtight container, cover, and chill for at least 1 hour before serving.