6 lg. green peppers, cut in pieces
1 1/2 c. cider vinegar
6 c. sugar
1/2 tsp. salt
1 tsp. crushed red pepper
1 bottle pectin
Green food coloring

Put half green peppers and half vinegar into blender container, cover and process at liquefy until pepper is liquefied. Pour into saucepan. Repeat with remaining peppers and vinegar. Add red pepper, sugar, and salt. Bring to a boil and add pectin. Boil until it thickens when dropped form a spoon approximately 20 minutes. Add few drops food coloring. Pour into sterilized jars, leaving 1/4 inch head space and seal. Makes about 4 half pints. Great served over cream cheese on crackers.