**PLEASE USE GLOVES OR CAREFUL HAND WASHING**
**FAILURE TO DO SO COULD CAUSE HARM**

It's canning week! I will be using copy and paste for the canning processing, forgive me for being lazy.

This colorful spread is jut a staple in my house. I used to buy it all the time, but after a while I began making my own. It's better ... so much better. I can control the heat, the spice, and it's cheaper. Cheap is good at times when it comes to food. Try this instead of mayo, hot sauce, or pickle relish on your next sandwich!

Ingredients: (this makes 1 pint jar)
1 3/4 c chopped hot peppers (I used cherry peppers, chipotle, and one habanero)
1 c cider vinegar (white vinegar can be sub for more tart flavor)
1 tbsp salt
1/4 c sugar
Optional: 1/2 tsp cayenne(adds more heat)/paprika (gives a smoky flavor)

Directions:
Prepare your jars by sterilizing them in boiling water for 5 min. Chop all of your hot peppers (I used a food processor). Put the hot peppers in a small saucepan and add the salt, stir well. Let the peppers sit for about an hour, stirring occasionally. After the hour you will see a lot of the liquid has left the peppers. Add the vinegar and sugar to the pot and simmer for about 30-45 minutes. The liquid will get thicker and almost to a syrup consistency. Ladle into a hot sterilized jars, leaving 1/4" head space. After wiping the jars, process or refrigerate.

Processing:
For longer storage: Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate and eat them first.

Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store in the fridge. The peppers will improve with flavor as they age!! Try to wait at least 48-72 hours before cracking them open. This will keep for at least a year on the shelf and for several weeks in the refrigerator once opened.