Versatility is the name of the game for this relish.
It makes for a:
- Wonderful base for salsa or a tomatillo sauce
- Little zip in coleslaw or potato salad dressing
- Condiment for black eyed peas
- Give chili some zing
50-ish Hot Peppers (I use a mixture from whatever is growing in the garden at the time)
3 Tbs. Canning Salt
3 c. White Vinegar
Throw the onions and peppers in the food processor in batches until they are all finely chopped.
Bring the other ingredients to a boil in a big pot.
Add peppers & onions to the brine and cook on high heat for three minutes.
Fill hot sterile jars with relish and seal the jars.
Waterbath it for 10 minutes.