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Prep 20 mins
Cook 7 mins
- 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.