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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |