Chili Sauce Recipe

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This is an old family recipe and is very good with baked beans and ham, and even better with eggs.

Yield: 6 pints

• 24 ripe tomatoes
• 4 large green peppers
• 3 large onions
• 1/2 cup sugar
• 2 tablespoons salt
• 1 tablespoon ground cloves
• 1 tablespoon ground nutmeg
• 1 tablespoon ground ginger
• 1 tablespoon ground allspice
• 1-1/2 quarts apple cider vinegar

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 2-1/2 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.