This recipe is sweet rather than hot. It taste much like the one served with burgers at the Charcoal Pit in Wilmington DE.

PENNSYLVANIA PEPPER RELISH

12 large red peppers
3 Tbs. salt
6 large tomatoes, peeled and chopped
2 large onions, chopped (about 2 cups)
3 cups sugar
1 cup cider vinegar
2 Tbs. mixed pickling spices

Have, seed, and chop peppers. (You should have 9 cups.) Layer with salt in a large glass bowl. Allow to stand at room temperature, stirring several times, 3 hours. Drain peppers well to remove all liquid.

Combine drained peppers, tomatoes and onions in a large kettle  not aluminum.; stir in sugar and vinegar. Tie spices in cheesecloth and crack with a hammer. Add bag to kettle.

Bring to boiling, stirring often. Lower heat; simmer, stirring frequently near the end of cooking time to prevent scorching, 30 minutes, or until mixture thickens. Remove spice bag. Ladle into sterilized jars and process in hot water bath for 10 minutes. Makes 8 (8 oz. jars).