6 large green peppers
1 1/2 cups vinegar, divided
1 tsp. crushed red pepper
6 cups sugar
1/2 tsp. salt
2 (3 oz. each) pkgs. liquid fruit pectin

Seed peppers, and chop coarsely. Place half of chopped peppers and 3/4 cup vinegar in container of electric blender; process on high speed until smooth. Repeat with remaining chopped peppers and vinegar.

Combine pureed peppers, red pepper, sugar, and salt in a large Dutch oven; bring to a boil, and add pectin. Cook, stirring often, for 30 minutes or until mixture sheets.

Serve with cream cheese on crackers as an appetizer.

Serving Size: 6