12 red peppers
1 c. white vinegar
3 c. sugar
1 tbsp. salt

Chop peppers in food processor. Drain for 2 hours in colander. Add sugar, vinegar, and salt. Cook for 2 1/2 hours until real thick. Put in prepared jars. Serve over an 8 ounce block of cream cheese. Use crackers of your choice to dip.