1 large red pepper
5 long red chili peppers, seeds removed from 2
2 cloves garlic, grated
1 1/2 C white vinegar
6 C sugar
1/2 tsp freshly cracked black pepper
1 package liquid Certo
1. Finely mince the red pepper and chili peppers using a food processor (or by hand).
2. Combine all of the ingredients except the Certo in a large saucepan. Bring to a boil, stirring often. Boil for 5-6 minutes.
3. Remove from heat and add Certo. Mix thoroughly. Pour into sterilized mason jars and process*. Cool. These will keep in your pantry for a year.
* I sterilize my jars and lids by boiling them in a large stockpot for 15 minutes. Remove jars and fill until only a 1/4-inch of headspace remains. Place lids on and process the jars in boiling water for 15 minutes.