Serve with meat or over cream cheese with crackers as an appetizer.

3 lg. green peppers
6 1/2 c. sugar
1 1/2 c. cider vinegar
1/4 c. chopped, fresh hot pepper or 3/4 tbsp. dried crushed red pepper
6 oz. liquid fruit pectin
Green food coloring

1. Grind green peppers in blender, saving juice.

2. Measure 3/4 cup of pulp and juice, and place in large pan with sugar.

3. Add vinegar and hot pepper, and bring to full rolling boil.

4. Add liquid pectin and return to full rolling boil.

5. Boil for 1 minute, stirring constantly.

6. Pour through fine sieve into bowl, skim foam, and add 3 drops green food coloring.

7. Pour into hot sterilized jars and seal. Process in boiling water bath for 5 minutes. Yield: 6 jars (1/2 pint).