Tomato Chili Sauce

• 1 tablespoon vegetable oil
• 1 cup chopped onions
• Salt
• Freshly ground black pepper
• 5 cups diced vine-ripened tomatoes, peeled and seeded
• 1/2 small jalapeno, stemmed and chopped
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon freshly ground cloves
• 2 cups white vinegar

1. In a medium nonreactive saucepan, over medium heat, add the oil.
2. When the oil is hot, add the onions.
3. Season with salt and pepper.
4. Saute for 1 minute.
5. Add the tomatoes.
6. Season with salt and pepper.
7. Saute for 1 minute.
8. Add the jalapeno, remaining spices and vinegar.
9. Bring to a boil, reduce the heat to medium low and simmer for 1 hour.
10. Remove from the heat and cool completely.
11. Pour the mixture into a sterilized 1 quart canning jar.
12. Process the jar according to basic canning procedures.
13. Can be used the next day or will keep for up to 1 month under refrigeration.

vegetable oil, onions, salt, freshly ground black pepper, tomatoes, jalapeno, cinnamon, allspice, freshly ground cloves, white vinegar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tomato-chili-sauce-recipe.html (may not work)