Betsy 4 Cups red peppers, washed, seeded, and ground to make 4 cups, solidly packed
(I think she used red bell peppers, but any combination of peppers and chilis would probably work, as long as they are fresh)
2/3 cup cider vinegar
1 cup cugar
1 Tablespoon salt
1. Mix peppers well with salt and let sit over night. Drain Well.
2. Place in large pan with vinegar and sugar. Boil to consistency of marmelade.
3. Store in jars. Seal with wax if not using immediately.
4. Serve over cream cheese with crackers.