Hot Pepper Relish
Yield: 6 Half pints
Categories: Canning, Condiments, Chile heads
2 qt Hot peppers, finely chopped 2 tb Salt 2 c Sugar 2 c Vinegar Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Note: If you don't like extremely hot, 1 quart hot peppers with 1 quart finely chopped sweet red peppers. You can substitute to fit your taste.