This makes a beautiful Christmas season hors d'oeuvre when used in combination with Jalape? Jelly.

6 large red bell peppers
2 tablespoons salt
1 cup cider vinegar
2 cups granulated sugar
Red food coloring

Seed the peppers and grind them coarsely. Put the peppers in a large bowl, add the salt, cover, and let stand overnight.

Drain off about half of the liquid, pour the peppers into a heavy saucepan, and add the vinegar and sugar. Bring to a boil, reduce heat, and simmer for about 1 hour, stirring occasionally. Remove from heat and add red food coloring, a few drops at a time, to make the jam bright red. Cool slightly, stirring occasionally, and spoon into sterilized jars. Store in a cool, dark place.