Mild Chili Sauce

Photo: flickr user IndyDina and Mr. Wonderful

Ingredients

12 red ripe tomatoes peeled

6 mediums onions chopped

6 green peppers chopped

3 red sweet peppers chopped

1 cinnamon stick - (3" long)

1 teaspoon whole cloves

1 teaspoon whole allspice

1 tablespoon salt

1 pint cider vinegar, 5%% acidity

1 cup sugar

Preparation

To peel tomatoes, dip them in boiling water, then quickly in cold water to loosen skins. Peel.

Finely chop raw tomatoes, onions, and peppers. Tie cinnamon, cloves, and allspice into a clean white cloth to make a spice bag. Add spice bag to tomatoes, onions, and peppers and simmer for 30 to 40 minutes. Remove spice bag. Add salt, vinegar, and sugar to tomato mixture; boil rapidly for 5 minutes.

Pour hot chili sauce into clean, hot pint jars. Seal with properly prepared canning lids. Process in boiling water for 15 minutes. Remove jars; cool and store.

To freeze, cool quickly by lowering container of chili sauce into sink of ice water. Pack sauce into moisture-vapor-proof, rigid containers, leaving 1-inch of headspace, and freeze at 0 degrees or lower.

This recipe yields 2 pints.

Yield: 2 pints