Peel and pit peaches. Chop into small pieces. Peel and chop tomatoes into ½-inch pieces. Remove the stems and seeds from the peppers and dice them into ¼-inch pieces. Peel onions and grind in a food chopper.
Combine all ingredients in a 10-quart saucepan. Bring the ingredients to a boil, then reduce the heat and cook, stirring occasionally, for about 1½ to 2 hours, until it reaches the desired thickness.
Pack the relish into hot jars, leaving ½-inch headspace. Remove the air bubbles and adjust the headspace if needed. Wipe the rims of the jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Variation — Use two small hot peppers if you like a hotter relish. For milder relish, substitute Tabasco to taste (½ to 1 teaspoon) for the peppers.
Notes
Sweet and tangy substitute for ketchup on burgers and sandwiches. Also great with eggs, fish, beef and pork.Makes 6 pints.Be sure to check to see if the lids have sealed after the sauce cools thoroughly. Test by pressing down in the center of the lid. If the lid flexes up and down, the lid is not properly sealed and should be stored in the refrigerator.This sauce has a shelf life of at least 1 year. Store in a cool place.Altitude AdjustmentPhoto Credit: Binky's Culinary Carnival
