7 peppers (Bell; include a hot pepper, if desired)
1 cup white vinegar
1 bottle liquid pectin
5 c suga-
food coloring (red for red peppers, green for green)

Run peppers through food grinder using fine blade. Use all juice; remove solids if desired. Slowly boil all ingredients except the pectin for 10 minutes. Remove from heat. Add liquid pectin. Boil hard 1 Minute. Pour into sterilized 1/2 pint jars to within 1/2" of top. Put on cap, screw band. Process in boiling water bath 5 minutes. Yield: 5 1/2 pt jars. Serve with crackers Liver cream cheese.

Source: Bea Spaniol