Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.

Note: If you don't like extremely hot, 1 quart hot peppers with 1 quart finely chopped sweet red peppers. You can substitute to fit your taste.

From: shade,liveoak@polaris.net
Posted By: shade, Via:Chile Head Mailing List
Post Date: Sun, 21 Sep 1997