INGREDIENTSNutrition

SERVINGS400YIELD14 5 ounce bottlesUNITSUS

• 1 ¹⁄₂lbs bell peppers (2 cups roasted, peeled and seeded)
• 1lb habanero (mixed habaneros and jalapenos = 1 1/2 cups roasted ,peeled and seeded)
• 1ounce garlic (1 bulb= 1/2 cup roasted and peeled)
• 1lb tomatoes, peeled and seeded making 3 cups crushed
• 1large sweet onion (Peeled and Chopped)
• 2chipotle peppers, crushed (optional)
• ²⁄₃cup sugar
• 1teaspoon ground allspice
• 2teaspoons canning salt

• 3cups vinegar

DIRECTIONS

1. Roasted all the peppers and bulb of garlic outdoors on the grill is best for fumes may over take the home. I also peeled the hot peppers outdoors.
2. Place all but vinegar in food processor and blend till smooth and fine.
3. Place in a large pot, mix in vinegar. Heat ad boil stirring often for 30 minutes.
4. Fill sterilized hot bottles or jars. Give jar a hot water bath for 10 minutes. Pepper jar invert.