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Thanks for the carrot suggestion!

I plan to leave the seeds in the sauce...

I have quite a few green peppers, so have decided to make a relish rather than put them in the sauce for canning.

In the sauce I think I will just add garlic and seasonings (and carrot)...

Here's the green pepper relish I want to make - will leave out the pimentos though and will cut the recipe down:
24 med. green peppers, cored & seeded12 med. onions3 c. sugar3 c. vinegar2 tbsp. salt2 tbsp. celery seed2 tbsp. mustard seed1 tbsp. crushed red pepper flakes4 oz. can pimientos, drained & dicedPut green peppers and onions through medium blade of meat grinder. Place in colander. Pour boiling water over vegetables; drain; repeat with more boiling water. Turn vegetables into large pot; add remaining ingredients. Bring to boil; cook over very low heat for 40 minutes, stirring occasionally. Pour into hot sterilized jars. Seal at once.

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