Chili Sauce

• 1 16 oz (448 grm). can tomatoes, undrained (about 2 cups)
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1/2 medium-size green pepper, chopped
• 1/2 cup (125 ml) cider vinegar
• 1/4 tsp (1 ml) ground allspice
• 1 tsp (5 ml) cinnamon
• 1/3 cup (80 ml) sugar
• 4 drops to 6 drops Tabasco
• 1/2 tsp (2 ml) salt

1. Simmer tomatoes, onion, celery and green pepper until vegetables are tender.
2. Let cool until safe to put in a blender (which can erupt if contents are hot).
3. Pulse (turn on and off quickly) in blender until vegetables are finely chopped but not liquidized.
4. Put back in pan with the rest of the ingredients.
5. Simmer uncovered until thick, stirring every five minutes or so.
6. Cool.
7. Taste and adjust sugar, vinegar or Tabasco if necessary.
8. Starts at 3 cups (700 ml), cooks down to 2 cups (475 ml).

tomatoes, onion, celery, green pepper, cider vinegar, ground allspice, cinnamon, sugar, drops, salt

Taken from online-cookbook.com/goto/cook/rpage/0011EB (may not work)