A vibrant and flavorful relish made with a mix of peppers and onions, perfect for adding a spicy kick to your dishes.
Chop the red and green chili peppers and onions finely using a food processor.
Ensure the pieces are uniform for even cooking.
Place the chopped vegetables in a large kettle.
Use a non-reactive kettle to avoid altering the flavor.
Add the canning salt and pour boiling water over the vegetables. Let it sit for 10 minutes.
This step helps to soften the vegetables and enhance their flavor.
Drain the vegetables and discard the liquid.
Press gently to remove excess water without squishing the vegetables.
Add cider vinegar and sugar to the drained vegetables in the kettle. Bring to a boil, then simmer for 20 minutes.
Stir occasionally to ensure the sugar dissolves completely.
Ladle the hot relish into sterilized canning jars, pressing down to ensure the liquid covers the vegetables.
Leave about 1/2 inch of headspace in each jar.
Wipe the rims of the jars clean, seal with lids, and process in a boiling water bath for 15 minutes.
Start timing once the water returns to a full boil.
Remove the jars from the water bath and let them cool completely before storing.
Check the seals after cooling to ensure they are airtight.
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