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Chili Pepper Relish

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Chili Pepper Relish

 

18 red chili peppers, seeded and stemmed

 

18 green chili peppers, seeded and stemmed (can use bell pepper for

less heat)

 

6-8 onions peeled (4 pounds)

 

1 tablespoon canning or regular salt

 

boiling water

 

2 1/2 cups cider vinegar

 

2 1/2 cups sugar

 

Put peppers and onions through food chopper, or chop in water in

blender and drain. Place in 6 qt. kettle. Add salt; cover with

boiling water. Let stand 10 minutes.

 

Drain and discard liquid. Add vinegar and sugar to vegetables. Bring

to boil, simmer 20 minutes. Ladle into 7 pint jars, pressing down as

you pack so liquid covers vegetables. 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.

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