Roughly chop the onion.

Sauté the chopped onion in olive oil until it becomes transparent.

Remove seeds from jalapenos and roughly chop.

Roughly chop poblano and bell peppers.

Grind the peppers in a food processor, leaving some chunks.

Add the sautéed onion, ground peppers, cider vinegar, and sugar to the food processor.

Mix for a few seconds to combine.

Transfer the mixture to a saucepan.

Bring to a full rolling boil.

Add the liquid pectin.

Return to a full rolling boil for 1 minute.

Skim off any foam and discard.

Ladle the relish into sterile hot canning jars.

Clean the rims of the jars.

Seal the jars with new hot lids.