If you have extra hot peppers, pepper vinegar is a great condiment for meat or greens. Just boil a pint of vinegar, add a tsp. of salt, and pour it over your peppers. It will be ready to eat after a week and lasts indefinitely.
Canning: Hot Pepper Jelly- cups finely chopped red & green hot peppers 1 small sweet bell pepper finely chopped 1 cup white vinegar acidity) 6 cups sugar teaspoon butter (this reduces foam) 6 oz Certo pouch (Sure-Jell fruit pectin) 1 teaspoon red food