Hot pepper relish

Incredible with any meat, especially grilled sausages.

Yield: 6 Half pints

2 qt Hot peppers, finely chopped (I use jalapenos and milder peppers, whatever I can find)
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.