Hot Pepper Relish

A quantity of various hot peppers, seeded and roughly chopped. Sprinkle liberally with salt and let it sit for about a half hour, stirring occasionally. Pour over boiling water to cover, and let sit until the water is room temperature. Drain the pepper bits and place in a saucepan with enough white vinegar to cover and salt to taste. I use a teaspoon per pint of vinegar. Simmer till the peppers are quite soft. Let cool, drain excess liquid (save it-it's an excellent hot sauce for greens), and store in the refrigerator.