- 10 Cups Red Bell Peppers, ground
- 1 1/2 Cups Cider Vinegar
- 2 Cups Sugar
- 2 T Salt
Grind peppers with medium blade. Add salt and let sit overnight. Drain well. Cook with sugar and vinegar. Boil for 45 minutes. Pour into 1/2 pint jars and seal. Serve over brick of cream cheese for light hors d’ oeuvres.
Wine Pairing: This was a recipe my grandmother used to make, and it’s a good match with my grandfather’s favorite wine: off-dry riesling.
Source: Hazel Talley