Prepare a water bath canner and five half-pint canning jars, bands, and lids.

Wear protective gloves to wash, stem, seed, and roughly chop the sweet peppers. Do the same for the hot peppers, leaving some or all of the seeds in depending on the heat level you want. Pulse with the chopping blade in a food processor until the peppers are finely chopped and look like a thick paste. Measure out 3 1/2 cups and put this in a large, heavy-bottomed pot.

Peel and roughly chop the onions, then grind in the food processor as well. Measure out 1 1/2 cups and combine with the ground peppers. Mash the peeled roasted garlic with a fork or blend it up in the food processor and add to the pot. Add remaining ingredients and stir to combine.

Bring the mixture to a boil over high heat, then cook at a low boil for 30 minutes, stirring frequently to prevent scorching. You may want to open windows or turn on your vent fan, as the air in your kitchen may get a little spicy during cooking.

Fill hot jars with the mixture, wipe rims, seal with softened lids and bands, and process in the water bath canner for 10 minutes. Remove jars and let sit for 24 hours to cool, then check seals, remove bands, label, and store.