2 small cans jalepeno peppers
1 small can chili peppers
1 med green pepper
3/4 c. water
3/4 c. water
3/4 c. wine vinegar
1 pkg pecktin
3 drops green food coloring
5 c. sugar
Remove seeds & stems from peppers and put all but sugar in blender. Puree. Cook all including sugar-bring to a boil and boil for 7 minutes. Remove from heat and skim off foam.
Best to serve over cream cheese with triscuit crackers.
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