Categories: Condiment, Mexican, Preserve 
      Yield: 6 servings 
  
  2 1/2 lb Red or green sweet peppers          1    Guart water 
           -or fresh hot chilies               4 ts Salt (to make 8 pints) 
           (about 4 quarts)                         Olive oil (optional) 
      1 qt Vinegar                         
  
  Wash the peppers or chilies thoroughly.  Cut around the stem of each large 
  pepper and pull out the stem with attached core and seeds. Leave the 
  peppers whole of cut them into sections or strips, as desired. Hot chilies 
  may be stemmed and seeded, of left whole with stems intact. Make two small 
  slits in whole peppers or chilies. 
   
  Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar 
  should NOT be allowed to boil.  Add the salt 
   
  Pack the peppers of chilies rather tightly into jars.  Pour the hot vinegar 
  mixture over the peppers to within 1/2 inch of the jar rims. Or, if you 
  wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and 
  pour oil to within 1/2 inch of the rims. The peppers or chilies will be 
  coated with oil when they pass through the oil layer as you use them. 
   
  Cover jars and process for 15 minutes in a boiling water bath. 
   
  From The Time Life Good Cook Series - Preserving