Ingredients
6 large bell peppers, seeded and chopped (red or green depending on desired color)
4 jalapenos or chilies, chopped (keep seeds for added heat)
1½ cup cider vinegar
1 teaspoon crushed red pepper flakes
6 cups sugar
Pinch of salt
1 package liquid pectin
Directions
- Place chopped bell peppers and jalapeno peppers with vinegar in a blender or food processor and purée or liquefy. Pour into saucepan.
- Add crushed hot pepper, sugar, and salt to pan. Bring to a boil. Add pectin and boil until mixture thickens when dropped from a spoon (about 20 minutes).
- Pour into hot, sterile jars, leaving ¼ inch head space. Clean jar rims and secure tops and either process 10 minutes in water bath or serve within two weeks.
- Serve with cream cheese or goat cheese and crackers.
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