6 lg Maui onions, peeled
2 lg red bell peppers, seeded
2 c apple cider vinegar
3 c dark brown sugar
1 1/2 tb kosher salt
1/2 ts cumin seeds
Using a food processor, coarsely chop the onions and peppers. Process
only two at a time, otherwise they turn into paste. Mix all the
ingredients in a large, heavy stockpot and cook over medium heat together
until onions begin to become translucent, about 15 minutes. Prepare 8
half-pint jars, lids and rings according to manufacturer's instructions.
Spoon the relish into the jars, filling to 1/2 inch from rim. Clean the
rims and seal according to manufacturer's instructions. Process sealed
jars in boiling water for 10 minutes.
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