4 large red bell peppers
1/4 tsp. salt
2 Tbsp. cornstarch
1 c. sugar
6 oz. white vinegar
Seed and chop finely red bell peppers. Put in bowl and sprinkle
with salt. Let stand 2 to 3 hours. Drain well. Mix cornstarch,
sugar and vinegar. Add peppers and bring to a gentle boil and cook
until thickened, approximately 1 hour, stirring often. Cool.
Store in refrigerator or freezer. Use as spread over cream cheese.
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