12 green peppers and
12 red peppers, or adjust as to availability (more of one, less of another)
4 tbsp. salt
12 onions
Any variety hot peppers, to taste
3 pt. vinegar
2 c. sugar

Chop peppers and onions finely and cover with boiling water. Let stand for 5 minutes. Drain. Bring vinegar, sugar and salt to a boil separately. Add vegetables and boil for 4 minutes. Can and process. Great relish for meats of all kinds. Also good as salsa with tortillas or Mexican dishes. Try adding jalapeno peppers for added "zip."