1 dozen large sweet red peppers
1 tsp. salt
3/4 c. sugar
1 pt. vinegar

Put peppers through meat grinder, add salt. Let stand 3 hours. Rinse peppers by putting in a sieve and running water through to get rid of red juice. Add sugar and vinegar. Cook until thick. Watch closely to keep from sticking. Put in airtight jars. Serve over cream cheese.