Hot Pepper Relish

There's a whole lot of hot happening in my garden; it's truly a Mexican fiesta!  Here is a recipe for hot pepper relish that I am canning.  The red and green complementary colours are stunning in the pot and the sweet offset to the spice is tasty on the buds.  It makes me want to eat a dozen hot dogs:)

Ingredients:

6 medium sweet onions
10 crimson hot red peppers
20 jalapeno peppers
1 tbsp of salt
boiling water
2 1/2 cups of cider vinegar
2 1/2 cups of sugar
1 tsp of turmeric

Directions:

Use a food processor to chop or dice by hand the onions and the peppers.  Caution with handling hot peppers.  All the spice is in the seeds and the membrane, which should be removed.  Put in a large pot, add salt, cover with boiling water, and let stand for 10 minutes.  Drain, discarding the water.  Return pepper and onions to large pot, add vinegar, sugar, turmeric and boil for 20 minutes.  Ladle into prepared jars (7 pint size jars).  Tap jars to remove air, wipe clean the rims and adjust lids.  Process in boiling water for 15 minutes.  Remove and let cool.  Listen for the "ping" to know that you're canning process worked.  Enjoy!