Chile Sauce

• 6 quarts ripe tomatoes (24-30)
• 2 red sweet peppers
• 8 onions
• 1 head celery
• 2 green peppers
• 12 cup pickling salt
• 4 cups sugar
• 1 teaspoon mustard seeds
• 12 teaspoon celery seed
• 1 cup vinegar
• 18 teaspoon cayenne pepper

1. Skin tomatoes, cut up
2. Chop the rest of the vegetables.
3. Sprinkle with 1/2 cup pickling salt.
4. Let stand overnight.
5. In the morning drain and rinse.
6. Add sugar, spices and vinegar.
7. Cook for 1/2 hour
8. Seal in sterile jars.

tomatoes, red sweet peppers, onions, celery, green peppers, pickling salt, sugar, mustard seeds, celery, vinegar, cayenne pepper

Taken from www.food.com/recipe/chile-sauce-203975 (may not work)