1 1/2 c. chopped green pepper
1 1/2 c. cider vinegar
6 1/2 c. sugar
25 shakes hot pepper sauce
3-5 drops green food color
1 (6 oz.) bottle liquid pectin

Combine first four ingredients in stainless steel or enameled pan. Bring to full boil over a high heat. Remove from heat, add liquid pectin and food color. Stir and skim. Pour into hot sterilized jars. Seal with wax.

To use, spread jelly over block of cream cheese and serve with crackers for a quick hors d'oeuvres.