This is an old family recipe and is very good with baked beans and ham, and even better with eggs.
Skin tomatoes. Seed peppers. Cut tomatoes into small chunks and coarsely chop peppers and onions. (DO NOT use a food processer for this ). Mix in sugar, salt, cloves, nutmeg, ginger, allspice, and apple cider vinegar. Cook slowly for 2-½ to 3 hours, and seal with a HOT PACK method in clean jars. Keeps well for 8 months or longer in a cool place.
NOTE: If you want this sauce a bit hotter, use 2 sweet peppers and 2 hot peppers or to taste.