Chili Sauce

• Grind:
• 2 cups onion
• 1 cup green pepper, (approx 2 of each)
• Blanche:
• 4 quarts tomatoes, (seed, chop)
• Add:
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• ½ teaspoon cloves
• 2 Tablespoons salt
• 1 cup vinegar
• ½ cup water
• Directions:
• 1. Grind onion and peppers. Set aside.
• 2. Blanch tomatoes (drop a few tomatoes at a time into a pot of boiling water for about one minute. Then remove them and put them into cold water. (I use the sink.) Then cut up the tomatoes and remove the seeds and chop into small pieces. Place tomatoes in dutch oven or heavy pot.
• 3. Bring 4 quarts (about 15-18 tomatoes, 6-7 per quart) chopped tomatoes to a boil in a heavy pot and let boil about 10-15 minutes. Turn off heat and let stand. As tomatoes settle, dip or strain out excess watery liquid.
• 4. Add the onions, peppers, and spices to the tomatoes.
• 5. Simmer for about 3 hours or until sauce reaches desired thickness. Pour into canning jars and secure new lids and rings. Seal according to canning instructions. Place into a hot water bath and process. Makes 5-6 pints.