Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft and onions are translucent. Add cilantro; simmer for an additional minute.
Cool and refrigerate for up to three weeks, or can using the Boiling Water Method (see below). Makes about 6 pints.
Ingredients
- 1½ cups apple cider vinegar
- 3 cups water
- 2 tablespoons salt
- 1 cup dark brown sugar, lightly packed
- 4 pounds firm plums, apricots, peaches or mangos, pitted and cut into ¼-inch dice (peel peaches and mangos first)
- 1 pound red bell pepper, finely diced
- 1 pound red onion, finely diced
- 1 habanero chili, finely minced
- 2 cloves garlic, minced
- 1 cup cilantro, finely chopped
