1 1/2 c. (4 large) ground green or red sweet peppers (remove seeds), drain juice
3/4 c. (6) green or red hot jalapeno peppers, ground
1 large onion, ground
1 1/2 c. white vinegar
1 pkg. Sure-Jell
2 (3 oz.) bags Certo
6 1/2 c. white sugar
green or red food coloring (few drops)

Grind all peppers and onion in food processor. Drain juice. In separate bowl, mix Sure-Jell, sugar and vinegar. Stir thoroughly and add ground peppers and onions. Bring to a boil (hard boil). Once at hard boil, boil 60 seconds. Remove from heat and stir in 6-ounces Certo. Skim bubbles and seeds if any. Ladle into jars to almost top. Seal or use paraffin seal.

Use plastic gloves for handling jalapeno peppers.