2 lg. green peppers, cored, seeded & chopped (2 c.)
2 long green chili peppers, chopped (3-4 tbsp.)
1 1/2 c. cider vinegar
5 1/2 c. sugar
Green food coloring (optional)
1 bottle (6 oz.) liquid fruit pectin

1. Combine green peppers and chili peppers in a small bowl. Place half of the mixture into container of electric blender with 1/2 cup of the vinegar; cover and whirl until almost smooth. Pour into large kettle. Repeat with remaining peppers and another 1/2 cup of the vinegar. Add remaining 1/2 cup vinegar to blender container to rinse it. Pour into kettle. Stir in sugar.

2. Bring mixture to a full rolling boil that cannot be stirred down, stirring constantly. Boil for 1 minute. Remove from heat; skim foam off top. Add food coloring, if you wish. (Makes it look pretty.)

3. Add pectin and stir well; skim any foam that forms; cool 5 minutes.

4. Ladle into 6 hot, sterilized, 8 ounce glasses or jars. Seal, following manufacturer's directions. Allow to cool completely before moving the glasses. Lable, date and store in a cool dry place.

Makes a tangy accompaniment to chicken, beef, pork or lamb. Also a delicious hors d'oeuvre served over a block of cream cheese and then spread on crackers. You may use red bell peppers and red food coloring instead of the green.