Chili Sauce

Dorothy Byrnside, FMS

  • 5 lb ripe tomatoes, peeled (about 15 medium size)
  • 4 medium green peppers (unseeded)
  • 4 medium peeled onions
  • 1 1/3 cup cider vinegar
  • 1 1/3 cup sugar
  • 4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cinnamon
  1. Finely chop vegetables. Combine in large saucepan with vinegar and a mixture of remaining ingredients.
  2. Bring to a boil and cook slowly, uncovered, 1 1/2 to 2 hours or until sauce is of desired thickness. Stir occasionally.
  3. Ladle right away, into hot sterilized jars and seal. Store in cool place.
  4. Makes about 4 pints.

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