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Sweet & Spicey Pepper Relish
Ingredients
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1 pound medium-hot red chile peppers or red jalapeños
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2 small red or orange bell peppers - stemmed, seeded, ribs removed
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½ large onion, peeled and quartered
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1 ¼ cups white sugar
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¾ cup apple cider vinegar
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1 ½ teaspoons pickling salt
Directions
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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.
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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.
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Ladle relish into wide-mouth, 1/2-pint jars, leaving 1/2 inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
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Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.
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