Chilla Sauce

• 8 qt. ripe tomatoes (Italian tomatoes cook down quicker)
• 2 c. chopped green peppers (8)
• 2 c. chopped onions (7)
• 3 c. sugar
• 3 c. apple cider vinegar
• 2 tsp. cloves
• 3 tsp. cinnamon
• 2 tsp. nutmeg
• 3 tsp. pickling salt

1. Wash tomatoes.
2. Put in a large pan.
3. Pour boiling water over to scald.
4. Core and peel.
5. Squeeze out juice and as many seeds as possible.
6. Run tomatoes through food processor to chop.
7. Pour into large, heavy pan.
8. Clean peppers and onions.
9. Chop in food processor.
10. Add to tomatoes.
11. Add sugar, vinegar, spices and salt. Cook down until thick (about 4 hours).
12. Fill clean jars with hot mixture.
13. Process 15 minutes in hot water bath canner.
14. Do not disturb on counter until completely cool so as to get a good seal. Makes 8 pints.

tomatoes, green peppers, onions, sugar, apple cider vinegar, cloves, cinnamon, nutmeg, pickling salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538150 (may not work)