Ingredients:

6 large Red Peppers

1/2 tsp Salt

1 Cup Vinegar

1 1/2 Cup Sugar

 

 

 

Directions:

Wash and seed peppers. Run thru Food processor and put in bowl with salt. Let stand 3-4 hours. Drain well. Add vinegar and sugar. Cook slowly for one hour. Makes about 4 1/2 pint jars. Can be doubled or tripled. If jars do not seal, put wax on top.

To Serve: Spread on a block of cream cheese and eat with crackers.