3 or 4 med. sized bell peppers
2 to 4 hot red or green (or both) peppers
1 1/2 c. cider vinegar, divided
6 1/2 c. sugar
6 oz. liquid fruit pectin
1 or 2 drops red or green food coloring (opt.)

Seed and quarter peppers. Place all peppers and 1/2 cup vinegar in blender; blend until smooth. Transfer pepper mixture to large saucepan. Rinse blender with remaining vinegar and add to saucepan. Stir in sugar. Bring to a boil and cook 10 minutes. Strain. Stir in liquid pectin and food coloring, if desired. Pour into jars and seal. Yield: 3 pints.