Chili Sauce

• 1 gal. tomatoes, peeled and chopped
• 2 c. onion, chopped
• 2 c. sweet red pepper, chopped
• 1 small hot pepper, chopped
• 1 clove garlic, sliced thin
• 1 tsp. whole cloves
• 1 tsp. whole allspice
• 2 tsp. whole cinnamon
• 1 c. brown sugar
• 3 c. vinegar
• 3 Tbsp. salt
• 1 Tbsp. black pepper

1. Combine chopped vegetables.
2. Tie spices in a bag and add to vegetables.
3. Cook rapidly, stirring often to prevent sticking. When the vegetables have cooked down to about half the original amount, add the sugar, vinegar and salt.
4. Boil rapidly for 5 minutes; stir constantly.
5. Pour into hot jars.
6. Wipe rims.
7. Place lids and rings on tightly.
8. Process in hot water bath for 5 minutes.
9. Start processing time as soon as water returns to a boil.

tomatoes, onion, sweet red pepper, hot pepper, clove garlic, whole cloves, whole allspice, cinnamon, brown sugar, vinegar, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351899 (may not work)