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

boiling water

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 minutes.

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. Remove jars.

Note: Won first prize at New Mexico State Fair! Delicious! Sweet and hot!