1 bell pepper, ground or finely chopped

½ cup stemmed, seeded, and finely chopped hot peppers  (I use cayenne peppers)

Place the bell pepper in a blender with the vinegar, and pulse until the pepper is chopped into about 1/8 inch pieces; mix in the chopped hot peppers.  Place this liquid in a medium-sized saucepan with the sugar, and cook over medium-high heat, stirring frequently.  Bring to a rolling boil, then continue to boil and stir constantly for 10 minutes.  Remove from the heat and stir in the pectin and food coloring.  Pour into sterilized jars and seal with sterilized new lids, following the manufacturer’s directions.  Cool and label.  

NOTE:  When handling hot peppers, use rubber gloves to protect your hands, and DON’T touch your eyes