1 c. cored & ground green peppers with seeds (2 c. before grinding)
1/2 c. cored & ground long green chili peppers
6 1/2 c. sugar
1 1/2 c. white vinegar
1/4 tsp. salt
1 bottle (6 oz.) liquid fruit pectin (I like Certo in tubes)
2 (3 oz.) pkg. green food coloring

1. Combine green and hot peppers, sugar, vinegar and salt in large saucepan (3- 4 quart). Bring to simmer and cook 10 minutes. Stir occasionally. Strain through gauze and return to pot. Residue is a good sweet relish.

2. Return strained liquid to boil. Pour in pectin. Boil 1 minute. Stir in small amount of coloring. Pour into sterilized 1/2 pint jars. Seal with paraffin. Store in cool place. Yields about 8 (1/2 pint) jars. Serve with cream cheese and crackers or ham.