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.