Big Mamas Chili Sauce

• 2 28-ounce cans whole peeled tomatoes, drained
• 4 cups diced onions
• 3 cups sugar
• 1 24-ounce jar applesauce
• 2 cups distilled white vinegar
• 1 cup diced green bell pepper
• 1 japaleno pepper, seeded and chopped (hotter pepper can be substitued)
• 2 tablespoons pickling spice, tied in a cheesecloth pouch
• 1 1/2 tablespoons salt

1. Place the tomatoes in a large nonreactive saucepan and use your fingers to mash and separate them into small bits.
2. Add the remaining ingredients and stir well.
3. Bring the sauce to a rolling boil, then reduce the heat and simmer lightly for 45 minutes, or until thickened.
4. Cool the sauce, then chill in an airtight container.
5. Store refrigerated for up to 2 weeks.
6. Stove

tomatoes, onions, sugar, jar applesauce, white vinegar, green bell pepper, pepper, pickling spice, salt

Taken from www.epicurious.com/recipes/food/views/big-mama-s-chili-sauce-377346 (may not work)