Hot pepper relish

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Title: Hot pepper relish
Categories: Canning, Chile heads, Condiments
Yield: 6 Half pints

2 qt Hot peppers, finely chopped
2 tb Salt
2 c Sugar
2 c Vinegar

Combine peppers and salt; let stand 3 to 4 hours. Add sugar and
vinegar; cook, stirring frequently, about 45 minutes. Pour into hot
jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes
in boiling water bath.

Note: If you don't like extremely hot, 1 quart hot peppers with 1
quart finely chopped sweet red peppers. You can substitute to fit
your taste.

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