Cookie was it anything like Chile sauce that we can get here in Canada? If so I have a great recipe for canning it.

Cookie this might be what you are looking for. It is from Harry & David and it is their biggest selling item.

http://www.harryanddavid.com/gifts/store/item__10051____13707?sliSearch=Pepper%20Onion

Here is a link that might be useful: http://www.harryanddavid.com/gifts/store/item__10051____13707?sliSearch=Pepper%20Onion

Here's one I make when the summer tomatoes have ripened.

PENNSYLVANIA SWEET PEPPER RELISH

12 large red peppers
3 Tbs. salt
6 large tomatoes, peeled, seeded 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. (best to squeeze out moisture with your hands)

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 30 to 90 minutes or until mixture thickens, stirring frequently near the end of cooking time to prevent scorching. Time will depend on juiciness of tomatoes but you want it nice and thick. Remove spice bag. Ladle into sterilized jars (1/2" head space) and process in hot water bath for 10 minutes. Makes 6 to 8 (8 oz.) jars.

Dixiedog, that's the one! Thanks. I'm going to order some. It's so good.

Or, cookie, you could try canning your own. This recipe was given to me by ShirleyNY on the Harvest Forum, she was working on replicating that same relish from Harry and David. It's really good, BTW.

Harry and David Relish
Copycat recipe from Shirley NY

12 med Red bell peppers
10 jalapenos
5 assorted green, yellow or red hot peppers
5 large plum tomatoes
1 large onion. Any kind will do.
2 cups white vinegar
3 cups granulated sugar
Remove seeds and white membrane from red peppers
Remove HALF the seeds from the jalapenos
Remove half the seeds from the other hots.
Chop peppers in food processor
Place in bowl with prepared tomatoes and onion. Sprinkle with 1 Tbls. canning salt. Let stand about 1 hour.
Drain off liquid. I use my quart capacity strainer with a handle. The holes are smaller than my colander. You don't want any of the small pepper pieces falling through.
Place peppers, onions and tomatoes in cooking pot and add sugar and vinegar. Cook over medium heat until thick as you like. Usually 30 or 45 minutes is plenty. You can almost tell by the texture.
Ladle into jam jars and seal.
Process 20 minutes in Hot water bath.

Annie

Thanks Annie. I checked out the prices and then the shipping. Wow. It's a five hour drive to the nearest store so that is pretty much out of the question. I made your salsa and loved it although I was all excited about using yellow tomatoes for a yellow salsa until I got to the tomato sauce and paste part - so long yellow salsa, hello plain ole' red. Anyways, I'm not too familiar with my peppers - what would I use for the red, yellow or green hot peppers? Can I use more jalapenos? Thanks so much for the recipe.