Cindi Filasky–New Castle County
12 large Peppers, red or green
1 Tablespoon Salt
3 Cups Sugar
1 ½ Cup White Vinegar
- Wash and seed peppers and put through blender or processor. Combine with salt and let stand 1 or 2 hours. Drain well. Cook peppers, sugar, and vinegar uncovered until thick.
- Ladle into clear plastic cups. Wipe rims, cove, cool, and freeze. Great on crackers with cream cheese.