Vinaigrette Salad Dressing - cooking recipe

Ingredients

3 to 4 garlic cloves or garlic powder
1/2 c. white vinegar
1/2 red wine vinegar
1/2 c. apple cider vinegar
1/8 c. Balsamic vinegar
2 Tbsp. Worcestershire
8 to 10 splashes Louisiana Hot Sauce
1 tsp. Italian seasoning
salt and pepper to taste
1 to 2 Tbsp. olive oil
3/4 c. fresh, ground green peppers
1/4 c. ground jalapeno peppers
6 c. sugar
1-1/2 c. white vinegar
1 bottle (6 oz.) liquid pectin
8 to 9 drops of green food coloring

Preparation

In large saucepan, combine green peppers, jalapeno peppers, sugar and vinegar. Heat to boiling, boil 1 minute, then remove from heat. Stir in pectin, mixing well. Let stand 5 minutes, skim off white film which forms on top. Mix in food coloring. Strain if you prefer a clear jelly. Pour into hot sterilized jars, seal with hot lids and tighten bands. Cool on rack. Very good poured over a block of cream cheese and served with crackers.