Hot Pepper Relish

24 Jalapeno's (I replaced some of the jalapeno's for Serrano peppers because they are red and gave it a nice color)

3 medium onions

3 cups vinegar

2 cups water

2 Tbls sea salt

2 tsp cumin

2 Tbls sugar

Wash and cut off the stems of the jalapeno's. Cut up jalapeno's and onions and put in food processor. Process to a fine chunks.

You can remove the seeds and membranes to make a milder relish. I left them in, it was hot but tolerable for me.

Add peppers, onions, vinegar, water, salt, sum in and sugar to a large pot.

Stir and bring to a boil over medium high heat, then reduce heat to medium low and simmer for 20 minutes.

Canning: If you are going to can the relish, get your jars ready, fill them and process them for 10 minutes in a water bath.

If you want to decrease the heat you can add red bell peppers in place of some jalapeño's.