1 x -Dottie Cross TMPJ72B 2 ea Small fresh hot chile pepper
2 ea Large red bell peppers; 1 x -seeded and finely chopped
1 x -seeded and finely chopped 2 ea Medium red onions, finely ch
2 ea Large green bell peppers; 1 1/3 c White wine vinegar
1 x -seeded and finely chopped 1 c Sugar
2 ea Large yellow bell peppers; 1 x -1/2 chopped fresh coriander
1 x -seeded and finely chopped 2 ts Salt
Put the peppers and onions in a heavy enamel or stainless-steel saucepan.
Add sufficient water to cover and bring to a boil over high heat. Boil for
1 minute, then drain well in a colander. Return the vegetables to the pan
and add the remaining ingredients. Bring the mixture to a simmer over low
heat and cook for 5 minutes. Let cool, pack into hot sterilized jars and
attach the lids. Process in a boiling water bath for 5 minutes. Remove from
the water and cool completely at room temperature. Makes about 3 pints.
Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by
Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
