4 lg. green peppers, seeded and finely chopped
12 dried hot red peppers, sliced thin
7 c. sugar
1 1/2 c. distilled white vinegar
Red food coloring
2 (12 oz.) bottles liquid pectin

Place peppers, sugar and vinegar in large pot and bring to full, rolling boil, over high heat. Reduce heat and simmer 10 minutes. Strain mixture through cheesecloth lined colander. Discard chopped peppers.

Return pepper liquid to pot and add 9 drops red food coloring, or enough to give a color like fresh peppers. Add pectin to liquid and stir well.

Bring mixture to a boil over high heat. Reduce heat slightly and boil 1 minute. Remove from heat immediately and pour into hot, dry sterilized half-pint jars. Seal while hot. Makes 8 pints. Serve with saltine crackers, spread with cream cheese.