3 large bell peppers
12 Datil peppers
1/3 cup water
3 cups apple cider vinegar
5 lbs. sugar
2 bottles Certo
green food color
Blend
peppers and water until pureed. Use more datil peppers
for extra heat.
Add vinegar and sugar. Then hard-boil for 2 minutes.
Add Certo and hard-boil for 1 minute. Be careful not to
boil over or scorch.
Remove from heat. Add green food color. Stir well.
Skim off foam, if any and set aside.
Ladle in hot jars and seal. Saved foam is excellent with
BBQ sauce.
