Simmer the Relish. Reduce heat to low and simmer about 25 to 30 minutes, or until liquid is reduced and absorbed into the mixture. It make take only 15 minutes to 20 minutes, so just keep an eye on it as the pepper mixture simmers. Cool the Pepper Relish. Add to a jar and allow to cool. Boom! Done! Easy enough, isn't it?
If you're looking for a truly HOT pepper relish, absolutely consider some of the superhot chili peppers. You have your choice with Morugas, 7-Pots, scorpions, bhut jolokias, though you really don't have to go THAT hot.
In theory there are two stages to this red pepper and chilli jam recipe: blend your vegetables, then stew them down in a pan with sugar and vinegar. The time-heavy step is waiting for your mixture to stew down enough so that it resembles jam, which requires a lot of water to evaporate from it.
Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with clingfilm. As they cool down, they’ll cook gently in their own steam.