Place peppers on cookie sheet. Sprinkle with salt. Let stand 2 hours. Drain, but do not rinse. Put in heavy Dutch oven with sugar and vinegar. Bring to a boil. Simmer 3 1/2 hours. Freeze in 1/2 cup portions. Serve with a 16 oz. cream cheese block and crackers.
Ingredients
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12 red bell peppers, seeded and chopped
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3 cups sugar
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2 cups vinegar
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16 ounces cream cheese
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1 box assorted crackers
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