MMMMM----- Recipe via Meal-Master (tm) v8.03
       Title: Hot pepper relish
  Categories: Canning, Chile heads, Condiments
       Yield: 6 Half pints
       2 qt Hot peppers, finely chopped
       2 tb Salt
       2 c  Sugar
       2 c  Vinegar
   Combine peppers and salt; let stand 3 to 4 hours.  Add sugar and
   vinegar; cook, stirring frequently, about 45 minutes.  Pour into hot
   jars, leaving 1/4-inch head space.  Adjust caps.  Process 10 minutes
   in boiling water bath.
   Note:  If you don't like extremely hot, 1 quart hot peppers with 1
   quart finely chopped sweet red peppers.  You can substitute to fit
   your taste.