Copy Cat Harry and David's Pepper Relish

I've been wanting to post this recipe for a while. And since canning season is now in full swing, I thought that I ought not delay any longer in case there is anyone else out there who loves that Harry and David Hot and Smoky Pepper Relish as much as I do. Back in the spring I searched for a copy cat recipe and didn't really find anything that I felt was spot on. So, I took what I read and made my own version which may just rival the original.

A few notes about the recipe:

1. Make sure to double, triple, or even quadruple this recipe if you want to have a lot. This recipe only yields about a pint and a half.

2. Keep tasting as the mixture simmers. You may need to add more chipotle pepper and red pepper. What started out as extremely spicy seemed to lose most of the heat in the last 10 minutes of simmering.

3. Don't forget to thoroughly wash all of your peppers and tomatoes.

Here's what you'll need:

-2 red bell peppers

-1 yellow bell pepper

-1 green bell pepper

(Dice into roughly 1 inch pieces, then mix with 1 teaspoon salt. Let sit 30 minutes. Drain.)

-2 medium onions

(Diced, slightly smaller than the peppers)

-4 medium/large tomatoes

(Blanch, skin, seed, dice. Sprinkle with salt. Let sit for 30 minutes. Drain.)

-2 jalapenos

(Remove veins and most of seeds. Dice small)

-1 1/2 cups vinegar

-3 cup sugar

-2 teaspoons chipotle chile pepper (This is the key ingredient for achieving that distinctive smoky flavor.)

-1 teaspoon crushed red pepper

After you're through chopping and salting and draining, combine all ingredients in a large heavy pot. Bring to a boil. Let boil for 5 minutes and then reduce to a simmer. Simmer for about an hour and 45 minutes, or until it reaches desired thickness, stirring occasionally.

Can with your preferred canning method, or refrigerate.

Enjoy!