2 pounds sweet peppers, either bell or mini peppers will work

½ pound long red peppers

3 cups vinegar or apple cider vinegar

2 habaneros

12 cloves garlic, peeled and chopped

½ cup sugar, subsitute with agave or honey if desired

1 tbsp salt, kosher or sea salt

clean sweet peppers to remove seeds

use scissors to clean up habaneros and red peppers

leave seeds intact if you want spicy

keep in mind to keep habaneros whole if possible

place all peppers in dutch oven

mix in the rest of the ingredients and bring to a boil

reduce heat and simmer until peppers are soft

cool until it can be handled

if you dont want heat, remove the habaneros now; they will leave behind some of their heat

whirl in batches in a food processor

run through a food mill or a sieve to remove skins and seeds

put in a clean sauce pan and cook until desired consistency

taste sauce, add salt or sweetener as needed

put in mason jars and seal them in a hot water bath for ten minutes