To be served over a block of cream cheese for crackers snack. Good with meats and holiday dinners.

3 lg. bell peppers, cut and seeded
1/3 c. water
3 c. cider vinegar
12 sm. hot peppers (remove tops and bottoms)
5 lbs. + 1 scoop sugar

Put water and peppers in blender until mixed. Cook in enamel pan with vinegar and sugar. Boil hard 4 minutes. Add two 6 ounce bottles pectin (Certo). Add food coloring (red or green) as desired. Makes 8 pints. Seal in hot jars.