Instructions: Rinse, seed and chop the chili peppers and bell pepper. In an electric blender, combine one-half cup of the vinegar, chili peppers and bell pepper. Process until liquefied. Pour into a large heavy saucepan or kettle.

Use remaining cup of vinegar to rinse the blender; pour into kettle. Add sugar and cayenne pepper. Cook, stirring constantly, over moderate heat, to slowly bring mixture to boiling. Boil two minutes.

Remove from heat and skim off foam with a metal spoon. Add green food coloring. Stir in pectin, mixing well.

Pour into hot sterilized half-pint jars. Seal immediately with two-part lids. Process immediately in boiling water bath: five minutes at elevations from sea level to 1,000 feet; 10 minutes at elevations of 1,001 to 6,000 feet; and 15 minutes above 6,000 feet.

This recipe yields five half-pints.

Yield: 5 half-pints

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