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["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."]
