Mariete Albritton Nale
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 15 lbs tomatoes
• 5 cups red vinegar
• 4 cup sugar
• 4 Tbsp cinnamon
• 1 tsp ginger
• 2 Tbsp red pepper, start with less (optional)
• 1 tsp allspice
• 1 tsp cloves
• 1 tsp nutmeg
• 7 large onions
• 15 hot peppers
• 2 tsp salt
• 2 tsp black pepper

Scald tomatoes, peel, core, and quarter; chop peppers, quarter onions. Put tomatoes, peppers, and onion in blender for a second. Put in large pot. Add all ingredients. Bring to boil on high heat. Reduce and boil 2 hours. Can in sterilized jars (15 pings). Delicious on fresh peas, beans, etc.

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