Red Pepper Relish - cooking recipe

Ingredients

6 -8 large red bell peppers, cut in 1/4 inch dice
8 -10 roma tomatoes, seeded and diced (plum)
2 -3 large onions, chopped
6 -8 cloves garlic, finely minced
2 -3 serrano peppers or 2 -3 jalapeno peppers, seeded and finely minced
3 tablespoons kosher salt
1 cup sugar, plus
1 - 1 1/4 cup sugar (start with 1 cup, add additional to taste after initial simmering, Amount of sugar can be adjusted t) (optional)
1 3/4 cups cider vinegar
1/2 cup ketchup
1 tablespoon mustard seeds
1 tablespoon dried oregano, lightly crushed
1 -2 bay leaf

Preparation

Mix red pepper, tomatoes, onion, garlic, chiles and salt in large bowl.
Allow to stand 3 hours.
Drain thoroughly, but do not rinse.
Combine remaining ingredients in large saucepan, and bring to a boil over medium-high heat.
Let boil 10 minutes.
Reduce heat to medium, stir in pepper mixture, and cook until peppers are translucent but still crunchy, about 30-45 minutes.
Remove from heat, and allow to cool until just warm.
Continue with processing, or if desired, place in medium bowl, and refrigerate overnight for flavors to develop; then continue with processing.
At this point, most of the relish should be transferred to jars and canned in a hot-water bath or should be transferred to zip-top freezer bags and frozen.
Some can be refrigerated for use within 2-3 weeks.
To can, return relish to a low boil, pour into clean, hot 1-pint jar to within 1/2\" of the top.
Run a plastic knife or spatula between relish and jar to release any air bubbles.
Clean rim and threads of the jar with damp cloth.
Seal with a new, scalded, very hot lid, and a threaded ring.
Repeat with remaining jars.
Transfer to gently simmering (200-210 degrees F) water bath, bring to a boil, and process for 15 minutes.
Remove jars from ater bath, turn upside down on a rack or kitchen towel, and let cool completely.
Test for seal.
Store in cool dry place until ready to use.