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Print Friendly Recipe Recipe Information Source: Chef Chiqui Collier Ingredients 4 large bell peppers, seeded and cut up 1 jar hot jalepeno peppers, drained 1-1/2 cups (350 ml) white vinegar 6-1/2 cups (1525 ml) granulated sugar green or red food color 1 tsp (5 ml) crushed red pepper flakes 2 12 oz (336 grm). bottles Certo {fruit pectin} Preparation Puree peppers and white vinegar in blender or processor. Boil for 2 minutes in a heavy saucepan. Strain and measure out 2 cups (475 ml) liquid. Boil for another 10 minutes with the sugar and pepper flakes. Add pectin and desired food color. Boil 1 minute more. Pour into sterilized jars and seal. Serve chilled or at room temperature over a block of cream cheese with assorted crackers. Comments

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