RED PEPPER SAUCE 24 large sweet peppers 1 hot red pepper 4 Tbsp. pickling salt 3 cups vinegar 1 cup water 2 unpeeled lemons cut into quarters 6 cups white sugar Chop red peppers (be sure to wear gloves when handling the hot pepper and don't put your hands near your eyes!) Put in roasting pan. Sprinkle with salt. Let stand 4 hours or overnight. Drain well. Put in cooking pot with vinegar, water and lemons. Boil uncovered 30 minutes. Remove lemon rinds. Stir in sugar. Bring to boil again and reduce heat. Simmer 1 hour until consistency of jam. Put in small sterilized jars. To serve: 1 8 oz. Philly cream cheese Spread pepper sauce over Spread on Tuc crackers DELISH! Category: Canning Source: Bev Neskas Catherine