Roasted Hot Pepper Relish

Submitted by Lumpy and used in my entry into ISCA 13

Ingredients

• 10 habaneros
• 10 Serranos
• 20 Jalapenos
• 2 Anaheims
• 1 medium onion
• .25 cup white vinegar
• .25 cup brown sugar
• 2 tbspn. salt

Cooking

Roast the peppers on the grill, note how I've cris-crossed my grates to keep the smaller guys from falling through.

Once they are done, peel as best you can. Sometimes the skin comes off the small guys; if not, don't worry about it. Cut the tops off, shquiiish the seeds out (I don't bother trying to get them all, just get most.) Chop them up along with the onion, or do what I do and pulse in a food processor, and put in a bowl with 1 tablespoon of salt.

Put the vinegar, brown sugar and salt in a small sauce pan, and bring to a boil.

Drop the heat, and simmer for about a minute, stirring occasionally until all the solids dissolve (right side.) Once it cools, add and stir into the peppers a little bit at a time until you have a consistency you want (you most likely won't use all the liquid.)

And there you have it. Will keep in the fridge for a few weeks.