1/2poundhot red and green peppersstemmed, and seeds removed for a more mild relish
1/2poundyellow onionquartered
1tablespoonsalt
1/2cupapple cider vinegar
1teaspoonsugar
Instructions
Combine the peppers and onion in a food processor and pulse until uniform and finely minced.
Transfer to a fine mesh strainer set over a bowl, sprinkle in the salt and mix. Let strain for 1 hour.
In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve the sugar. Add in pepper onion mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer contents to an airtight container and store in refrigerator up to 6 months.
Notes
The red peppers in our garden were quite mild, so I kept the seeds in and added 1 deseeded jalapeño to the mix for the perfect kick. Taste your peppers and adjust accordingly!