Pepper Vinegar

• 3 pounds (1.5 kg) red bell peppers, stemmed and seeded
• 5 cups (1.25

Chop the peppers and put them in a food processor with 3 cups (750 ml) of white vinegar. Process the peppers until puréed, the smoother the better. Pour the purée into a large preserving pan and add the remaining white and garlic vinegar, the sugar, and the salt. Boil vigorously over medium-high heat until the mixture is reduced to 8 cups (2 liters), stirring almost constantly. If the purée doe