Sweet and Spicy Pepper Relish

Ingredients

• 1 pound medium-hot red chile peppers or red jalapeños
• 2 small red or orange bell peppers - stemmed , seeded, ribs removed
• 0.5 large onion , peeled and quartered
• 1.25 cups white sugar
• 0.75 cups apple cider vinegar
• 1.5 teaspoons pickling salt

Instructions

1. 1

   Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.

2. 2

   Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.

3. 3

   Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.

4. 4

   Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.