An interesting ingredient in a number of sauces or just fantastic on warm tortillas or cornbread.
3/4 pound red bell peppers, 2 large
1/3 pound green bell peppers, 1 large
1/2 onion, fine dice
4 jalapenos, ribs and seeds removed, finely diced
2 teaspoons salt
5 cups sugar
1-1/2 cups red wine vinegar
1/2 cup lemon juice, fresh if possible
1/2 teaspoon ancho chile powder
1/4 teaspoon cayenne
1/2 teaspoon crushed red pepper
6 ounces liquid pectin
2-1/2 teaspoons cumin seeds, whole, toasted
Remove the seeds and stems from the bell peppers and coarsely chop them. Place the chopped peppers in a food processor and process until they are finely chopped. Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt. Allow to drain for 3 hours. Press to extract as much of the moisture as possible.
Transfer the mixture to a large heavy nonreactive saucepan. Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt. Bring to a boil, stirring, and cook for 10 minutes. Add the pectin and boil for exactly 1 minute, stirring constantly. Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes.
Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch. Cover the kettle and bring to a boil. Once the water comes to a boil, boil for five more minutes. Remove the jars to a cooling rack and allow them to cool completely before storing.