Roasted Red Pepper Sauce

This recipe came to me from Shelley Morin who has lived from the Arctic to Texas, where she is now, and has collected recipes along the way.

Roast enough red peppers for 3 ½ cups finely chopped. Usually 7 or 8 is enough.
2 ½ cups sugar 1 cup vinegar
½ tsp finely crushed chilies ½ tsp paprika
½ tsp salt

Simmer ingredients until syrup slightly thickens, 1-2 hours. Once at desired thickness pour into a small jar and refrigerate. I usually cook until almost a jelly.
Use this sauce with, everything, sandwiches, meat dinners, barbecues. You will find so many dishes to accent with this sauce. A great recipe for all those red peppers in your backyard garden. This recipe is a favourite of mine.