Hot Pepper Relish

Ingredients

• 1/2 pound hot green peppers, stemmed, seeds removed for a more mild relish
• 1/2 pound hot red peppers, stemmed, seeds removed for a more mild relish
• 1/2 pound yellow onions, roughly chopped
• 1 tablespoon kosher salt
• 1/2 cup cider vinegar
• 1/4 cup white sugar

Directions

1. Add the peppers and onions to the bowl of a food processor fitted with the steel blade. Pulse until everything is chopped very fine.
2. Scrape the pepper mixture into a fine mesh strainer placed over a bowl. Mix in the salt, then leave it to stand for 2-3 hours. Rinse with cold water, drain well, and press the vegetables against the strainer with a rubber spatula to squeeze out as much liquid as you can.
3. In a medium saucepan, combine the vinegar and sugar and bring them to a boil over medium high heat, stirring until the sugar dissolves. Stir in the pepper mixture, turn the heat down to medium-low, and simmer for 10 minutes, stirring now and then.
4. Take the pan off the heat and cool the relish to room temperature. Spoon it into an airtight container and refrigerate for up to a month.