3/4 c. ground, seeded sweet green peppers
1/4 c. ground hot, red or green peppers (such as jalapeno peppers, I use El Paso in a jar)
1 c. cider vinegar
5 c. sugar
1 (6 oz.) pkg. Certo (use both pkgs.)
2 drops green food coloring

Combine sweet peppers and hot peppers, vinegar and sugar in a saucepan. Bring to a boil. Simmer 5 minutes (10 minutes if you double recipe). Remove pan from heat and skim off the foam from the surface. Let stand briefly and add Certo. Then add food coloring. Pour mixture into hot, sterilized jars and seal tightly. Yield: 5 or 6 (6 oz.) jars.