Prep Time::25 mins
Cook Time::25 mins
Additional Time:: 1 hr
Total Time:: 1 hr 50 mins
Servings::24
Yield::3 (½-pint) jars
Ingredients
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1 pound medium-hot red chile peppers or red jalapeños
2 small red or orange bell peppers – stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt
Directions
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.
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.
Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.