6 lg. bell peppers, seeded & cut
3-5 jalapeno peppers, seeded & cut
6 1/2 c. sugar
1 1/2 c. cider vinegar
1 (6 oz.) bottle Certo or 2 (3 oz.) bottles
Green food coloring

Cut up bell pepper and put in blender or food processor; add jalapeno peppers (you may want to wear gloves when you handle the hot peppers because they can burn your hands). Puree until soupy. Put vinegar and sugar in large pot and peppers being to a roaring boil and immediately add Certo. Return to boil for 60 seconds only, remove from heat and immediately scrape off scrum. Add food coloring and pour into hot sterile half pint jars. Use paraffin and adjust tops and rings. Yield: 6 1/2 pints.