1 c. green pepper, chopped
1/3 c. canned green chilies, rinsed and seeded
1 1/2 c. cider vinegar
6 c. sugar
1 bottle Certo
4 to 5 drops green food coloring

Place peppers in blender with 1 cup of the vinegar. Blend until smooth. Pour into large saucepan. Rinse the blender with the remaining vinegar and add this and the sugar to the saucepan. Cook over medium heat and bring to a rolling boil. It should not stir down. Remove from heat and let stand for 5 minutes. Skim off foam and discard. Stir in the Certo and food coloring. Pour immediately into jelly glasses or jars. Cool and wrap tops. Refrigerate.

Makes 5 to 6 (6 ounce) jars.

Suggestion: Serve over blocks of cream cheese, accompany with crackers and raw vegetables. Also great over baked chicken as a glaze.