3 cups mixed chili peppers, finely chopped, seeds and veins removed. We used 1 cup cherry peppers, 1 cup cubanelle, 1/2 cup hot hungarian,1/2 cup sweet banana.
1/2 medium sweet onion, finely chopped
2 cloves garlic, minced
2 tsp yellow mustard seeds
1 tsp salt
1 tsp sugar
3/4 cup white wine vinegar
Instructions
Combine all of the ingredients in a medium saucepan.
Bring to a boil, stirring to prevent sticking.
Once boiling, reduce heat to low and simmer for 20-30 minutes until the liquid is absorbed and it has thickened to a jam-like consistency.
Remove from heat and allow to cool completely.
Transfer to clean, sterilized mason jars. Seal tightly and refrigerate for up to 6 weeks or can the relish for a longer shelf life.
