Add this kick to your hotdogs, burgers, brats or even scrambled eggs.
Quick and easy canning of your late season peppers.
1 pound hot peppers*, stemmed and seeded (I suggest wearing gloves)
1 pound mild peppers*, stemmed and seeded
1 large onion, pealed and quartered
1 ½ cups sugar
1 cup cider vinegar
1 ½ tsp pickling salt
Add all peppers and onion to the food processor and pulse to a dice
Heat sugar, vinegar and salt in a saucepan large enough for all ingredients
Add onion mixture
Simmer around 20 minutes stirring frequently
Ladle into sterilized canning jars, wipe rim and add lids.
Process 20 minutes for pints or half-pints
* You may decide how hot you wish to make this relish. Refer to the Scoville Heat Index for any peppers you wish to use. Peppers are always less spicy if you remove the seeds and internal membranes. Peppers are always more spicy if you leave those in and roast in an oven or an open flame. Yes, you could roast the peppers in this recipe by charring them on an open flame, remove blackened skin and add to food processor.