HOT PEPPER RELISH
2 qt. hot peppers, finely chopped
2 T. 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.