This really was not to hard to make. The time was in the chopping, but I suppose if you have one of those fancy food processors that chop, it would have made quick work of it. I didn't even try to remove the seeds unless it was a good ball of them. What I was worried about while making the relish was making it to hot. I love hot, but not uneatable hot. I also didn't want them to be to sweet, just enough to take the edge off. Part of the trick for me was the type of peppers and how many I used. I made 12 one half pints. This was really about 3 good quarts of peppers and a couple of onions chopped up. I used about 5 different types of peppers. I used about 1/2 sweet bananas, the other half were green chiles and such, but I only used a dozen jalepeno's in the red stage. You can see the bits of red in the jars.
3 quarts of chopped peppers
2 large chopped onions
3 cups vinegar
2 cups sugar
2 tbsp. salt
Cover peppers and onions`with water and bring to a boil. As soon as it starts to boil pull it off the burner and let it set for 5 minutes. Drain off the water and add the vinegar, sugar and salt. Bring to a gentle boil for 5 minutes. Spoon into hot sterilized jars and seal. Put them back into the canner and process for 10 minutes for 1/2 pint jars. 15 minutes for pint size. Cool on a rack in a place with no draft. You will begin to hear the lids pop as they suck onto the jar.
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