Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle into hot pint jars, leaving ½-inch headspace.

Adjust lids and process in a boiling water canner for 15 to 20 minutes, depending upon altitude (15 minutes at 1,000 feet or lower and 20 minutes for higher elevations).

Caution: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face.

Yield: 3 pints

Submitted by: North Dakota State University