Chili Sauce

• 1 peck tomatoes
• 1 qt. onions
• 2 red hot peppers
• 2 cinnamon sticks (if desired)
• 1 tsp. grated nutmeg
• 2 tsp. ginger
• 1/4 c. salt
• 1 lb. cleaned celery
• 3 sweet green peppers
• 1/2 tsp. cloves
• 1 Tbsp. dry mustard
• 1/2 Tbsp. curry powder
• 2 lb. brown sugar
• 3/4 qt. cider vinegar

1. Wash tomatoes, scald, peel and quarter.
2. Put on stove to boil until cooked, about 15 to 20 minutes, then drain off 2 quarts of clear tomato juice.
3. Cut celery into small pieces.
4. Chop green pepper, onion and red pepper through food chopper or blender. Combine all vegetables with tomato, sugar, salt and vinegar. (Spices should be tied in cheesecloth).
5. Boil 1 1/2 hours, stirring frequently.
6. Remove spice bag.
7. Pour into sterilized jars and seal securely.

tomatoes, onions, red hot peppers, cinnamon, nutmeg, ginger, salt, celery, sweet green peppers, cloves, mustard, curry powder, brown sugar, cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897755 (may not work)