Categories: Appetizers

Ingredients

• 6 red peppers, quartered
• 6 jalapenos, halved and seeded
• 3 sweet onions, quartered
• 9 cups tomatoes, chopped and drained
• 6 cups sugar
• 2 cups white vinegar
• 2 tsp red pepper flakes, or more to taste
• 2 tbsp salt
• 2- 1 3/4 oz. pkgs. powdered fruit pectin
• 14-17 1/2-pint canning jars with lids, sterilized

Directions

1. In a food processor, finely chop peppers and onions. Combine with tomatoes, sugar, vinegar, and seasonings in a very large stockpot. Bring to a boil over medium-high heat, stirring often. Reduce heat to low. Cover and simmer for at least one hour, stirring often to prevent burning, until mixture darkens and thickens. Add pectin and stir well for one minute. Ladle into hot sterilized jars, leaving one-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 10 minutes. Set jars on a towel to cool. Check for seals. Attach instructions to each jar.

2. Instructions:

3. Blend the contents of one jar with 2 8-oz. packages softened cream cheese. Serve with thin wheat crackers or your favorite chips.

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