For this recipe, you can use any color of bell pepper you have. Remove the stalk, deseed and cut into chunks.
Empty the two jars into a food processor, add the chunks of bell peppers, and the red pepper flakes, puree until almost smooth.
Pour into a saucepan or pot and bring to a boil over medium-low heat. Season with salt.
Reduce the heat and simmer over medium-low heat until it changes color and syrupy. The color changes as it cooks down.
It gets thicker when it is cold so consider that when simmering it.
Serve over chicken or crackers or store in an airtight jar and store in a refrigerator.