1 1/2 c. (about 5) chopped bell peppers, seeded
1 c. (10-12) jalapeno peppers, seeded & chopped
2 c. apple cider vinegar
10 c. sugar (5 lb.)
2 certo packages
Green coloring

Puree peppers in blender. Pour into saucepan with juices. Add vinegar and sugar. Bring to boil and simmer 5 minutes. Add certo and food coloring. Boil rapidly 1 minute. Pour into sterilized glasses and seal with paraffin. Serve over cream cheese garnished with pimento strips in the shape of a poinsettia. Serve with crackers. Makes about 8 cups.

Seed jalapeno peppers with rubber gloves under water.