6 lg. green peppers
1 1/2 c. vinegar
6 c. sugar
1/2 tsp. salt
1 tsp. hot pepper sauce (Texas Pete) or a real hot pepper
1 bottle Certo
1 block cream cheese

Clean and cut peppers. Liquefy peppers and vinegar in blender. Add the remaining ingredients to kettle. Boil about 20 minutes. Add 1 bottle Certo and 6 drops green food coloring. If using red peppers, add 3 drops red food coloring. Pour into sterilized jars. Seal with wax and cover. Serve on block of cream cheese with crackers.