1 DOZEN bell peppers
10 Haberneros
10 Seranoes
1 tablespoon Salt
1 cup Vinegar
3 cup Sugar

Chop peppers in food processor, drain well, and use the pulp. Mix with remaining ingrediants. Bring to a boil and boil for about 20 minutes. This reduces by half. Seal in hot sterile jars.

This makes a delicious hot jam. I was surprised that even w/all those hot peppers that it wasn't too hot for non-chile heads. I took some to the office w/Triskets and cream cheese. Everyone raved about it.