- 12 large red peppers, washed, seeds and cores removed
- 2 tblspns coarse salt
- 1.5 cups cider vinegar
- 0.5 cups water
- 3 cups sugar
- 1 lemon, quartered
Pass peppers through food processor, then pour into a bowl and sprinkle in salt. Let stand for 4 hours.
Drain peppers well through a strainer (let drip for about 2 or 3 minutes). Place pulp in a pot with water, vinegar, and lemon. Simmer 20 minutes, then remove lemon.
Mix in sugar, and boil for approx 1 hour, until it thickens.
In the meantime, sterilize your jars: wash and dry jars, and place in an oven at 225 degrees farenheit for 30 minutes. Boil lids and caps for 10 minutes.