Ingredients
6 red peppers, seeded
1 1/2 teas salt
1 cup white vinegar
1 1/2 cups sugar
Preparation
Thinly chop bell peppers in a blender or food processor Remove to a bowl and add salt, mix and let stand one hour. Then rinse and drain. Mix peppers with vinegar and sugar in a sauce pan and simmer 45 minutes. Refrigerate.
Serve over cream cheese with crackers. This makes a lot but it freezes very well.
