2 qts. peeled, cored, chopped red ripe tomatoes (about 12 lg.)
1 1/2 c. chopped, seeded long red hot peppers (about 24)
2 c. vinegar
1 c. sugar
2 tbsp. salt
2 tbsp. mixed pickling spices
2 c. vinegar

Combine tomatoes, hot peppers and 2 cups vinegar, cook until tomatoes are soft. Press tomatoes through a fine sieve or a food mill. Add sugar and salt to the pickling spices in a cheese cloth bag and add to the tomatoes. Re-cook mixture about 20 minutes or until thick. As mixture thickens, stir frequently to prevent sticking and remaining 2 cups vinegar and cook to the thickness desired (20 to 30 minutes). Pour hot sauce into hot jars, leaving 1/4" headspace. Discard spice bag. Adjust dome lids and bands. Process for 10 minutes in a water bath. Yield: 2 pints. Use rubber gloves when seeding hot peppers.