| | Directions | | *If seasoned rice vinegar is used, omit salt. Wash and seed peppers. Chop in food processor. Pour peppers and remaining ingredients into a medium size sauce pan and bring to a boil. Simmer for approximately one hour or until thickened and most of the liquid is gone. Chill and serve over an 8 oz. block of cream cheese. (This makes enough for two blocks of cream cheese). Serve with crackers. This will keep for about two weeks in the refrigerator if you only want to serve half at a time. |
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| Ingredients | | - |  | 3 or 4 medium red bell peppers (large) |
| - | | 1/2 cup vinegar |
| - | | 3/4 cup sugar |
| - | | 1 teaspoon Salt |
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