Pepper Relish

About six weeks ago, I did this:

A torn posterior tibialis tendon.  

Most "extra" things in my life stopped...like gardening.  

Funny thing is that no one told my garden!  It just kept producing even though no one paid attention to it.

The heat finally claimed most of it and all I have left are my pepper plants.  Those things love this Texas heat.  They show their love by giving me a weekly harvest like this:

I have to admit, I LOVE my pepper plants!  

I love hot and spicy stuff and I'm going to share my FAVORITE condiment for this time of year...

HOT PEPPER RELISH

2-3 Sweet bell peppers

10-15 Banana peppers

8-10 Jalapenos (seeds and membranes removed for less heat)

1 Large yellow onion

2 Tbs. Kosher salt

1/2 Cup apple cider vinegar

4-6 Cloves of garlic or more!

Wash, cut, and remove seeds from all your peppers.  

If you like your relish hot, leave them in the jalapenos. 

 Pulse all ingredients in your food processor and DONE! 

This is a spicy, garlicy, vinegary condiment to put on EVERYTHING, and trust me, I DO!  Feel free to adjust to your taste.  Maybe you like Serrano or habanero instead of jalapeno, maybe you like more garlic or salt, just adjust the recipe to your taste. 

You can put the relish in an airtight container for a week or two in the fridge (the vinegar keeps it from spoiling too soon) or you can can it using your preferred method.