Vinaigrette Salad Dressing

• 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

1. 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.

garlic, white vinegar, red wine vinegar, apple cider vinegar, balsamic vinegar, worcestershire, hot sauce, italian seasoning, salt, olive oil, peppers, ground jalapeno peppers, sugar, white vinegar, liquid pectin, drops of green food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=47908 (may not work)