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1 TBS chopped Serrano chilis
1 Cup diced Anaheim Chilis
1 medium Green bell pepper, diced
1 1/4 Cup Red Wine Vinegar
5 Cups Sugar
6 OZ liquid Pectin
1 pk powdered pectin (1 3/4 oz)
Combine chilis and peppers with vinegar
in food processor. Process 3 minutes,
until pureed. Put into sauce pan with
sugar, bring to boil over medium-high
heat, stirring constantly.
Remove from heat, skim foam from top and
Return to heat and bring to hard boil
for 2 minutes, stirring constantly.
Revove from heat, stir constantly for 5
minutes. Pour into 8 oz jars, leaving
1/4 inch space at top and seal.