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Categories:Viewed: 117 - Published at: 4 years ago
Ingredients
- 3 large bell peppers
- 12 oz. can pickled jalapenos, drained
- 6 c. sugar
- 1 1/2 c. cider vinegar
- 2 pouches Certo
- green or red food coloring
Method
- Core and seed the bell peppers.
- Cut into large pieces.
- Seed all but 3 to 4 jalapenos. Pour vinegar into blender.
- Add peppers and jalapenos. Blend until liquified.
- Pour into a large pot (3 to 5-quart).
- Add sugar and boil briskly for 15 minutes, stirring often.
- Remove from heat.
- Add the Certo and food coloring. Return to heat and boil for 1 minute.
- Pour into hot canning jars. Allow to cool and refrigerate.
