You can use a food processor to chop up your peppers safely. I would hazard a guess that the safety questions in the post you mention are about if there is enough vinegar, and processing time.

Thanks for responding. Looking at the ingredients in the pot it occurred to me that the amount of liquid might not be able to circulate freely around all those small bits. Was concerned they might settle into a fairly solid mass.

If you don't feel confident about the amount of liquid, you can add more brine. Just keep the vinegar/water/salt ratios the same. But the cooking of the peppers will yield up liquid too.

So make the chopped peppers and let cook up, and then add some more brine if you feel you need to to make it more sloshy. You can always scoop out the bits with a slotted spoon and add brine too- better to have too much and toss leftover brine rather than needing more right at the end of jarring up. And not having anything hot and ready to go.

I made a nice pickle relish few years ago. Canned up in 4 oz jars. Took forever to go through them all, lol. Or most of them- I found a couple of them lurking in the back of a cabinet this spring and dumped them because the lids were questionable. A few jars was nice- but a bumper crop of a couple cases was toooo much, lol. I should check my notes and see if I can recall where the recipe came from.

I've also regularly used a food processor to mince up peppers, onions, and even sometimes tomatoes for canning salsa. Used an immersion blender too a time or two and worked great.

As you suggested, made, and used, extra brine. Not sure I will try this one again. Like the original poster I wanted something to use instead of storebought canned chiles and jalapenos in recipes. Thought this would be easier than taking up more freezer space.

Just noticed the recipe for pepper relish that Annie posted on the 2019 thread. That looks good! Will try a batch of that and go back to putting what is left of my peppers into freezer baggies again. mahalo.