12 lg. red sweet peppers
1 tbsp. salt
2 c. vinegar
3 c. sugar

Wash peppers and remove seeds. Grind, blend or food process peppers (about like pickle relish). Sprinkle ground peppers with salt and let stand 3 1/2 hours. Drain and add sugar and vinegar. Cook on moderate heat until thick (about 1 hour). Pour into hot jars and cover with paraffin. Great over a brick of cream cheese and spread on crackers. NOTE: Take care to protect hands and eyes from pepper juice when grinding to avoid burns.