- 1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
- 2 small red or orange bell peppers – stemmed, seeded, ribs removed
- 1/2 large onion, peeled and quartered
- 1 1/4 cups white sugar
- 3/4 cup apple cider vinegar
- 1 1/2 teaspoons pickling salt
- Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
- Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
- Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
- Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.