jalapeno peppers, green peppers, and vinegar
in bowl of food processor. Using metal blade
and quick on and off turns, finely grind
peppers. Scrape peppers mixture into heavy
saucepan. Stir in sugar. Cook over high
heat, stirring constantly, until liquid
comes to a full, rolling boil. Boil for 10
minutes. Remove from heat. Stir in liquid
pectin, red pepper flakes, and 2-3 drops
food coloring, if desired. Immediately pour
into hot sterilized jars and vacuum seal.
Hot water bath method, or may be
refrigerated up to 6 weeks.