Pepper Relish

8 cups banana peppers -- finely chopped in food processor or by hand
1 green bell pepper -- finely chopped in food processor or by hand
1 red bell pepper -- finely chopped in food processor or by hand
4-6 hot peppers of choice jalapeno peppers, cayenne, chili or mix -- finely chopped in food processor or by hand
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole peppers (jalapeno, cayenne, chili, etc)

Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.

Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil. 
Reduce heat and add vegetables, simmering 10 minutes. 
Remove whole peppers. Pack hot relish into clean jars, leaving ¼-inch head space.

Adjust two-piece caps.   Place jars in boiling water canner or hot water batch.  Bring water to a boil and process 10 minutes.  Remove from water and allow jars to rest until cool and lids have "popped".  Make sure there is no give in lids and then store in a cool dry place for at least one week before using.  If lids do not pop  store in refrigerator.