In a food processor, mix and grind together the onions, celery, chile peppers, vinegar, salt, and sugar.
In a saucepan over medium heat, add the prepared vegetable mixture and heat just until it comes to a boil. Then turn heat down to low and let simmer, stirring occasionally, for approximately 2 hours. Remove from heat and let cool.
Serve either chilled or at room temperature.
If not using immediately, refrigerator until ready to use. Store in the refrigerator up to 3 to 4 weeks in a glass or plastic bowl (they won't react with the vinegar).
* Cayenne Chile Peppers: Also known as the Guinea spice, Ginnie pepper, Cow Horn pepper, finger chili, and bird pepper. These peppers range from 4 to 12 inches in length and are one of the most common chile peppers available. Deep green, yellow, orange, or red. Long, skinny, and wrinkled in appearance. Hot in taste and often used in Cajun recipes.
Make sure that chile peppers are firm to the touch and the skin is smooth. Once they are wrinkled, their crisp texture and fresh flavor are gone. Use your chile peppers as soon after purchasing as possible. Otherwise store them for up to two weeks wrapped in a dry terry-cloth towel inside a paper bag in the refrigerator or a cool dark place. Do not freeze.
Cajun Chow Chow Relish Recipe: https://whatscookingamerica.net/sauces_condiments/cajunchowchowrelish.htm