Texas Chili Sauce

• 16 cups peeled and chopped ripe tomatoes (about 32 medium)
• 2 cups chopped onions
• 2 cups chopped sweet red peppers (2 large)
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 1 cinnamon stick, broken up
• 2 garlic cloves, peeled
• 1 dry chili pepper
• 1 cup brown sugar, packed
• 3 cups white vinegar
• 2 tablespoons salt

1. Combine tomatoes, onions and the red peppers in a large kettle. Tie cloves, allspice, cinnamon, garlic and chili pepper in a small cheesecloth bag and add to the vegetables. Bring to a boil over high heat and cook rapidly, stirring constantly until only about 1/2 of the original amount remains in the kettle (about 30 minutes).Add all the remaining ingredients and bring to a boil. Boil, stirring constantly 5 minutes.Discard spice bag. Ladle into sterilized jars and seal. Makes about 6 pints.
2. (I now used ground spices because it is much easier).

tomatoes, onions, sweet red peppers, whole cloves, whole allspice, cinnamon, garlic, chili pepper, brown sugar, white vinegar, salt

Taken from www.food.com/recipe/texas-chili-sauce-249498 (may not work)