50 tomatoes
25 onions
5 red hot peppers
5 c. sugar
5 c. vinegar
5 tbsp. salt

Scald and peel tomatoes. Crush tomatoes slightly. Peel and grind the onion. Add washed and ground peppers. Add remaining ingredients. Cook, stirring occasionally, until it starts to thicken. Once it thickens, stir often to prevent it from scorching. Takes about 3-4 hours to thicken. Put in washed pint jars and seal. Make sure chili sauce is boiling hot as it is put into jar and Mason lids are in place. Check seal later. You may put in water bath if desired. Makes approximately 18 to 20 pints.