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“Try serving this on top of crackers that have been spread with cream cheese or on a grilled turkey or chicken sandwich.”
READY IN:
16mins
YIELD:
7 1/2 pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the stems and seeds from the peppers. Grind the peppers in a food processor until liquefied. Measure 3/4 cup in a hot, heavy saucepan.
  2. Grind the hot chilies in the same way and add to pan with the bell pepper.
  3. Add vinegar and sugar; bring to full rolling boil and boil for 1 minute.
  4. Remove from heat; add liquid pectin and stir for 2 minutes.
  5. Skim foam with a metal spoon. Ladle into hot jars and seal. Process in hot water bath for 5 minutes.

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