Sweet and Spicy Pepper Relish
For a sweet and tangy condiment, this pepper relish is made on the stove with chopped medium-hot chiles, onion, bell pepper, sugar, vinegar, and salt.

Chilies’ tops can be removed by donning rubber or latex gloves.

Working in batches, a food processor is used to finely chop the bell peppers, onion, and chiles for about a minute per batch.

Transfer to a 3-quart nonreactive pot.

Add pickling salt, sugar vinegar, and vinegar to the chile mixture and bring to a boil.

Reduce heat to medium and simmer for 20 to 30 minutes until thickened, stirring more frequently toward the end of cooking to prevent scorching.

Fill wide-mouth 1/2-pint jars with relish, leaving a headspace of 1/2 inch.

With a damp paper towel, clean the rims.

Give it about an hour to reach room temperature.

Put the lids on the containers and keep them in the fridge for two to three weeks or the freezer for up to six months.