Hot Pepper Relish

Recently, we picked 20 pounds of peppers from our garden. We didn't want to freeze them because we've been freezing peppers all summer and we have enough frozen to last through the winter. We didn't want to use them fresh because we have plenty of fresh peppers left in the garden and because even though we love peppers, it would take us quite a while to eat 20 pounds of them. So, we decided to make pepper relish. 

Half the peppers we used were mild -- orange, red, and green bell plus some red banana peppers. 

The other half were chilies, jalapeños, and some little red fireballs which are a lot hotter than either the chilies or the jalapeños. They taste like I imagine molten lava would taste. One of my aunts gave us the seeds for these years ago and we've grown them (and saved the seeds) ever since. 

We seeded the mild peppers and the jalapeños, chopped up all of the peppers and some onion, added sugar, salt, cider vinegar, and mustard seed, and set things on the stove to boil.

Then, we filled pint jars and processed them in a hot water bath.  

We thought this batch would be warm, not hot, because only half of the peppers were hot. Instead, we ended up with 15 pints of the hottest relish we've ever made. We plan to add a little bit to anything that needs some zip. A very little bit!