Recipe for pepper relish

We harvested about a bushel of various peppers yesterday which consist of poblano, bell, thai, jalapeno, habanero and hot banana.
 
Mamaw Smith will be making some pepper relish this morning.  She first cooks the peppers with some salt to remove any bitterness and then she cooks the peppers with sugar, vinegar, onions and some spices.  She will then can the relish.
Any variation of this recipe???
 
Paul E. Smith
Knoxville, TN

Paul, It sounds like you have things 100% under control.
Sounds like a great day of cooking.

My Mother always made pepper relish using a recipe similar to this one.  (We never raised hot peppers.): 
 
24 sweet red peppers, halved and seeded
7 med. onions, halved
3 c. sugar
3 c. vinegar
2 tbsp. salt

Chop onions and peppers, saving the juices. In 4-6 quart kettle combine saved  juices, peppers, onions, sugar, vinegar and salt.  Bring to a boil,  reduce heat and simmer 30 minutes.  Pour into hot jars, leaving 1/2" headroom. Adjust lids and place in boiling water 15 minutes for half-pints. Makes 10 half-pint jars.

sundancer,
Sounds like Knoxville is the Pepper Capitol of the World!
That's quite a variety of peppers!
You need to set up a roadside stand and sell "MaMaw's Pepper Relish"! 

YUM, MAMAW!

Our family makes the version that 6star posted. My grandfather, grandmother, mother and now me - making pepper relish just runs in our  family. I like it with cooked pinto beans, cornbread, and slaw or greens for a good ole time Southern meal.

I just finished 6  ... 1/2 pints to 6star's recipe.   Only I added sweet basil and garlic.