Chili Sauce

• 4 quarts chopped peeled tomatoes (about 24 large)
• 2 cups chopped onions
• 2 cups chopped sweet red peppers (about 4 medium)
• 1 serrano pepper, finely chopped
• 1 cup sugar
• 3 tablespoons salt
• 3 tablespoons mixed pickling spices
• 1 tablespoon celery seed
• 1 tablespoon mustard seed
• 2-1/2 cups white vinegar

1. In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes.
2. Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently.
3. Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

tomatoes, onions, sweet red peppers, serrano pepper, sugar, salt, mixed pickling, celery, white vinegar

Taken from www.tasteofhome.com/recipes/chili-sauce/ (may not work)