Chili Sauce

• 8 quarts ripe tomatoes
• 6 green peppers, seeded
• 1 tablespoon dried hot peppers or 1 tablespoon crushed red pepper flakes (optional)
• 6 large white onions
• 2 cups brown sugar
• 3 cups cider vinegar (or less)
• 3 tablespoons coarse salt
• 1 tablespoon black pepper
• 1 tablespoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon celery seed
• 2 tablespoons dry mustard

1. Use a large porcelain or stainless kettle.
2. Scald, peel and quarter tomatoes.
3. Put peppers, pepper pods, and onions through a food grinder.
4. Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
5. Stir frequently to prevent scorching, and do not scrape bottom of pan.
6. Add salt if needed.
7. Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
8. TIP: I mix this in my porcelain canning kettle, then separate it into two heavy stainless steel pans to cook. There is less chance of scorching when cooking a smaller quantity, and a heavier-bottomed pan helps, too.

tomatoes, green peppers, peppers, white onions, brown sugar, cider vinegar, coarse salt, black pepper, ground allspice, ground cloves, ginger, cinnamon, nutmeg, celery, mustard

Taken from www.food.com/recipe/chili-sauce-36491 (may not work)