First, you have to pick nice peppers. No blemishes, or wrinkled skin, and they need to be real clean.
These are clean. I have my Grandma's turkey roaster pan holding these. That is lots of peppers. I would say about 10 pounds.
Once they are clean...I run them through my old fashioned meat grinder. The kind with a crank handle. I have seen them at Wal Mart. I like this to chop up the peppers...it makes the texture nice. I use a hand grinder for most of my jams and relishes.
Once it is ground up I strain it a little.
I put ALL the peppers in a bowl and stir them real well. You need to mix the hot and sweet Peppers so they are evenly distributed. At this point I sometimes measure out 4 cups per batch and store them in plastic bags. Not more than till the next morning...we want them fresh.
Then it is made like the recipe on the pectin box. It doesn't set...it just gets thick.
This is how I prep my peppah relish! This stuff is great. Or at least I hope you think so.