Salsa Morada

From Gina Johnson

Ingredients
1 1/12 lb. sweet green peppers, seeded and chopped
8 oz. Violet Buena Mulata peppers, seeded and chopped
1 cup sugar
1 1/2 T pickling salt
2 T powdered unsweetened chocolate
1 1/2 cup white vinegar
2 tsp. ground coriander
1 tsp to 1 T ground cayenne pepper

Instructions
Put the green pepper, Buena Mulata, sugar, salt, chocolate, vinegar, and coriander in a heavy preserving pan. Cover and boil gently for 20 minutes. Remove from heat and let stand 2 to 3 hours or until the peppers are completely soft. Puree to a smooth creamy consistency. Reheat in a clean preserving pan and bring to a boil. Cook 3 minutes and then adjust the heat with additional pepper to taste. Pour into sterilized jars and seal.