Chili Sauce Or Salsa

• 2 qt. firm ripe tomatoes, peeled, cored and finely chopped (about 5 to 6 lb.)
• 4 sweet green peppers (membrane and seeds removed, 1 1/2 c.)
• 4 medium onions, peeled (1 c.)
• 2 stalks celery (optional)
• 1 (2-inch) stick cinnamon
• 1 tsp. whole cloves
• 1 tsp. whole allspice
• 1 Tbsp. salt
• 2 1/4 c. brown sugar
• 3 c. cider vinegar (5% acidity)

1. Loosen tomato skins by scalding or steaming; peel.
2. Finely chop the vegetables or put through coarse blade of chopper.
3. Put chopped tomatoes and vegetables into a large kettle.
4. Tie spices in clean cheesecloth bag and add to tomato/vegetable mixture.
5. Simmer 30 to 45 minutes.
6. Remove spice bag.
7. Add salt, sugar and vinegar.
8. For chili sauce, boil rapidly for 5 minutes.
9. Makes about 5 pints.
10. For salsa, allow to cook additional time to desired consistency.

firm ripe tomatoes, sweet green peppers, onions, stalks celery, cinnamon, whole cloves, whole allspice, salt, brown sugar, cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1027763 (may not work)