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Caroline’s Cowgirl Candy (Hot Pepper Relish)Yield: 13 half pintsThis is sweet heat in a relish.  Perfect on burgers, with roasted or barbecued meats, or as a condiment on a charcuterie board.  This will also zip up your favourite barbecue sauce.Ingredients: 2 large green bell peppers 1 each red, yellow, and orange bell peppers (or any combination) 2 large poblano peppers 12 oz. jalapeno peppers 5 – 6 red Thai chili peppers 4 – 5 cloves garlic 2 medium onions 4 ribs celery 2 boxes no sugar needed pectin 2 cups apple cider vinegar 2 tsp mustard seed 1 tsp celery seed 1 tsp cayenne pepper 1 tsp turmeric 1 – 2 tsp pickling salt 4½ cups sugarDirections: 1. Stem and seed the bell peppers. 2. Stem the poblano, jalapeno and Thai chili peppers. 3. Peel and core the onions. 4. Wash all vegetables and chop in a food processor. 5. Mix chopped vegetables, pectin, apple cider vinegar, mustard seed, celery seed, cayenne pepper, turmeric and pickling salt in a large pot and bring to a boil over medium heat. 6. Cook until the vegetables are soft. 7. Add the sugar and return to the boil.  Boil hard for one minute. 8. Ladle into clean, hot jars, cover with hot lids, screw the rings down finger tight and place on a towel on the counter to seal. 9. If you prefer, you may process the jars in a water bath canner, 10 minutes for pints or smaller, 15 minutes for quarts.Cook’s Notes: Any combination of peppers will work for this relish.  If you want more heat, cut back on the bell peppers and increase the hot peppers.