Directions

• Choose and prepare the peppers
  Select a mix of chili peppers based on your preferred heat level. For a sweeter relish, focus mostly on sweet peppers with just a few mildly hot ones. Remove the stems and chop all the peppers finely. Deseeding is optional and depends on how much heat you want.
• Measure the chopped peppers
  Once chopped, measure out three cups of peppers. This amount can be adjusted up or down if needed, but the recipe is built around three cups as a base.
• Heat the pan
  Place a medium or large pan over medium heat. Add the chopped peppers directly to the pan.
• Add vinegar and sugar
  Pour in the white wine vinegar and add the sugar. Stir gently to begin dissolving the sugar into the liquid.
• Add aromatics and seasoning
  Add the chopped onion, minced garlic, yellow mustard seeds, and salt to taste. Stir everything together until the mixture is evenly combined and the sugar is fully dissolved.
• Bring to a boil
  Increase the heat and bring the mixture to a boil, stirring occasionally.
• Simmer the relish
  Once boiling, reduce the heat and allow the relish to simmer for 20 to 30 minutes. During this time, the peppers will soften and absorb most of the liquid.
• Cool the relish
  When the liquid has been absorbed and the relish looks thick and glossy, remove it from the heat and let it cool completely.
• Store and refrigerate
  Transfer the cooled relish to a clean jar, seal it, and store it in the refrigerator until ready to use.