I had an abundance of cherry, jalapeno and california wonder peppers at the end of the season and picked them right at the first frost. I also had a couple Bulgarian Carrots that I used as well. Adds a nice orange speckling color to the mix.

Now I had a ton of peppers, more than I could eat before they rot, so it hit me, why not make relish?

Basically what I did was take ALL the peppers and put them through my food processor to chop them up nicely.

Now putting them into a 5 quart pan I covered them with hot tap water for 10 minutes (following recipe I had).

After this I drained the water and added 8 cups of vinegar and 4 cups of sugar.

Bring to boil for 5 minutes and drain off excess liquid. Next I put this into heated jars and lidded them, allowing to seal.

This makes for a nice treat on burgers, hotdogs, brats, basically whatever you want. I even tried it as salsa, wasnt bad on chips.

This started out as your basic pickle relish recipe that I substituted peppers for. I gave some to co-workers and now they are hounding me for more, but I only have a couple quarts left to get me to next fall when I will have more peppers. LOL