Picante Chile Catsup

• 6 lbs tomatoes, peeled, seeded, and chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 4 jalapenos, chiles (or serrano, stems and seeds removed, chopped or substitute 2 habanero chiles)
• 1 red bell pepper, stem and seeds removed, chopped
• 1 cup brown sugar
• 1 12 cups cider vinegar
• 2 teaspoons dry mustard
• 1 teaspoon cinnamon, ground
• 12 teaspoon clove, ground
• 14 teaspoon allspice, ground
• 1 -2 teaspoon salt

1. In a nonreactive pan on low heat, cook the tomatoes for 15 minutes, then drain off the juice.
2. Add the celery, onion, chiles, and bell pepper and simmer for 1 hour.
3. Add the sugar, vinegar, and spices and simmer for an additional hour.
4. Remove from the heat and puree until smooth.
5. Pour into sterilized jars and process in a hot water bath.

tomatoes, stalks celery, onion, chiles, red bell pepper, brown sugar, cider vinegar, mustard, cinnamon, allspice, salt

Taken from www.food.com/recipe/picante-chile-catsup-314636 (may not work)