Hot Pepper Relish
18 red chili peppers, seeded and stemmed
18 green chili peppers, seeded and stemmed (can use bell
pepper for less heat)
6-8 onions peeled (4 pounds)
1 tablespoon canning or regular salt
2 1/2 cups cider vinegar
2 1/2 cups sugar
Put peppers and onions through food chopper, or chop in water in blender and
drain. Place in 6 qt. kettle. Add salt; cover with boiling water. Let stand 10
Drain and discard liquid. Add vinegar and sugar to vegetables. Bring to boil,
simmer 20 minutes. Ladle into 7 pint jars, pressing down as you pack so liquid
covers vegetables. Wipe jar rim, adjust lids. Process in boiling water bath 15
minutes. Start to count processing time when water in canner returns to boiling.
Note: Won first prize at New Mexico State Fair! Delicious!
Sweet and hot!