Using the pulse control of a food processor, grind the garlic.
Coarsely chop the celery, hot peppers and red bell pepper and add to the garlic. Pulse again.
Add the chopped herbs and pulse to a medium coarseness. Transfer the mixture to a bowl and stir in the vinegar and salt.
Cover and let stand overnight before packing into jars. Either store in the refrigerator or process in a water bath for longer storage. This relish tastes best when allowed to sit for 3 days before serving.