I chose to use quarter pint jars, since the relish packs a lot of punch, and a little goes a long way. Start by washing and sterilizing your jars. To sterilize, bring water in a stockpot or water bath canner to a boil and place empty jars into the water and boil for 15 minutes. If you are using hard and unfiltered water, add a couple tablespoons of vinegar to prevent white film of mineral deposits from getting on your jars. Don't boil the lids, as it can damage them. After the jars are sterilized, I turn off the heat, and add the lids, funnel and ladle to the water for a few minutes.

While the jars are sterilizing, start making the relish by washing the jalapenos. If you're not a fan of spicy foods, you can use bell peppers in place of jalapenos, which would result in a milder and sweeter relish.

I strongly recommend putting on some disposable rubber gloves for this next part. Some jalapenos are mild, while others are incredibly hot, and the oils from the jalapenos will transfer onto your fingers and hands, which can irritate your skin.

Cut off and discard the stems of the peppers.

The seeds and membranes of the jalapenos are the hottest part of the pepper. If you want a spicier relish, leave them intact. If you want your relish more mild, remove the seeds and white membranes before chopping. Dice the jalapenos into small pieces.

Next, remove the skin from the onions and dice into pieces about the same size as the jalapenos.

In a large pan, add the chopped jalapenos, onions, vinegar, water and spices. If the pan isn't large enough, you can cook this in two batches. Stir and bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20 minutes.

Using a ladle and funnel, fill up the jars with relish, leaving 1/2 inch head space. Wipe the rims of the jars and place the lid on each jar, and secure it with the ring. Tighten the jars fingertip tight, but not too tight, or the air cannot escape and the jars will not process correctly.

Using the same pot that the jars were sterilized in, place the filled and sealed jars into the boiling water, making sure that the water completely covered the tops of the jars. Boil for 10 minutes, then remove the jars and allow to cool on a towel.