Hot Pepper Relish

From food.com

INGREDIENTS

18 red chili peppers, seeded and stemmed

18 green chili peppers, seeded and stemmed (you can use green bell peppers for less heat)

4 lbs onions, peeled (about 6-8)

1 tablespoon canning salt (You can use regular salt)boiling water

21 ⁄ 2 cups cider vinegar

3 ⁄ 4 - 1 cup sugar

DIRECTIONS

• Put peppers and onions through food chopper, or chop in water in blender and drain.

• Place in 6 quart kettle.

• Add salt; cover with boiling water.

• Let stand 10 minutes.

• Drain and discard liquid.

• Add vinegar and sugar to vegs.

• Bring to boil, simmer 20 minutes.

• Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.

• Wipe jar rim, adjust lids.

• Process in boiling water bath 15 minutes.

• Start to count processing time when water in canner returns to boiling.

• Remove jars.