Chop the tomatoes and peppers very finely. Either by hand or in small batches in a food processor. I diced up all my veggies only because I like a chunkier relish.

Put the chopped vegetables in a large pot (heavy bottom non reactive pot) add the mustard seed, celery seed, vinegar, kosher salt and sugar.

Stir well and bring to a simmer over medium heat. Cook stirring often and skimming as needed. ( I did not have to skim off anything) Simmer until the relish/chow chow cooks down and thickens into a relish, about 2 hours.

Turn into hot sterilized jars and process in a hot water bath. 10 minutes for pint size jars and 5 minutes for half pints.