A recipe from Helen Assel. (I don’t know this person. Must be a Fargo friend?)

Ingredients

 12-15 large green peppers, quartered

HOT SOLUTION

 1 cup sugar

 1 quart tomatoes, fresh, peeled and quartered

 1 small bottle catsup

salt and pepper, to taste

Method

Cut up peppers and saute in oil until they turn color. Strain and put into hot solution.

Hot solution: Combine peppers, sugar, tomatoes, salt and pepper and catsup. Let mixture come to a boil and cook until limp. Put into jars and seal.

To seal: Preheat oven to 200 degrees. When you have all jars filled and covered, turn oven off and leave them for 1 hour. Remove and store.