1. Wash, core, and seed peppers. In a food processor(or food grinder), grind peppers and onions. 2. In a 6-8 quart saucepot, combine vegetables and remaining ingredients, mix well. 3. Bring to a boil over medium high heat, stirring occasionally. Boil 25-30 minutes or until thickened, stirring frequently to prevent sticking. 4. Note: 5. At this point you may put in containers and refrigerate if not canning. You could probably freeze this, although I have not tried that. 6. Immediately fill hot pint or half pint jars with mixture, leaving 1/2' headspace. 7. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. 8. Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process pints or half pints in boiling water canner for 15 minutes. 9. Makes 3-4 pints or 6-8 half pints. ---------------------------------------------------------------------------
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