Categories: Desserts, Jams 
      Yield: 4 servings 
  
    3/4 c  Jalapeno (or serrano) 
           -peppers 
      2 md Green bell peppers, seeded 
           -and sliced 
  1 1/2 c  Distilled white vinegar 
  6 1/2 c  Sugar 
      6 oz Bottle liquid pectin 
      1 tb Dried red pepper flakes 
           Green food coloring, 
           -optional 
  
  Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d'oeuvre 
  with cream cheese on water biscuits. (That's Horses de Ovaries, Al). You 
  can also use it as a glaze for meats, game, and poultry or as an 
  accompaniment to meats or game. 
   
  Place jalapeno peppers, green peppers, and vinegar in bowl of food 
  processor. Using metal blade and quick on and off turns, finely grind 
  peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook 
  over high heat, stirring constantly, until liquid comes to a full, rolling 
  boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red 
  pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour 
  into hot sterilized jars and vacuum seal. (Hot water bath method, or may be 
  refrigerated up to 6 weeks). 
   
  Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: 
  Sallie Austin SHARED BY:Jim Bodle 6/92