2 large red bell peppers
1 large green bell pepper
4 large jalape? or serrano peppers
1/2 small onion, finely chopped
2 teaspoons salt, divided
1 1/2 cups red wine vinegar
1/2 cup fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper
5 cups granulated sugar
1/2 teaspoon butter or margarine
2 pouches fruit pectin
2 1/2 teaspoons whole cumin seeds, toasted

Boil six 1/2-pint canning jars for at least 15 minutes. Place flat lids in saucepan with water and bring to a boil. Remove from heat and let stand in hot water until ready to fill. Drain well before filling.

Stem and halve all peppers, discard seeds and finely chop the peppers. Measure 3 cups into a colander. Add onion and 1 teaspoon of the salt. Let drain for 3 hours, pressing to extract as much moisture as possible.

Place pepper mix in a 6- or 8-quart saucepot. Add vinegar, lemon juice, 1 teaspoon of salt, chili powder and crushed pepper. Measure sugar in a separate bowl. Scrape excess sugar from cup with a spatula to level for exact measure.

Mix sugar thoroughly into peppers in sauce pot. Add butter and bring this mixture to a full rolling boil on high heat, stirring constantly. Reduce heat to medium low and let simmer for 10 minutes, stirring occasionally. Stir in fruit pectin and return to a full rolling boil for exactly 1 minute, stirring constantly.

Remove from heat and stir in cumin seeds. Skim any foam with a metal spoon. Ladle quickly into prepared jars, filling to within 1/3-inch of the top. Wipe jar rims and threads. Cover with two-piece lids and screw bands tightly. Invert jars for 5 minutes and turn upright.

Makes about 6 (1-cup) jars.