A little sweet and a little spice!!
5 lg green bell peppers- remove seeds
1 lg red bell pepper-remove seeds
9-12 jalapeno peppers (without stretch marks)- do not remove seeds
1 ½ cups white vinegar
½ tsp salt
6 cups sugar
2 pkg pectin
Small canning jars
Chop peppers in food processor
Put peppers in a pot. Add vinegar, salt and sugar and boil 10 minutes.
Add pectin and hard boil for 1 minute. Stir the whole time!
Cool 5 minutes before canning.
Wash jars in dishwasher before canning. The heat from the dry cycle seals the lids for you!
**Shown** served over cream cheese with triscuits and wheat thins.
Thank You to Rachel Browning and Chantel Penney!!