4 qt. chopped & peeled tomatoes
2 c. chopped onions
1 c. chopped sweet red pepper
1 c. chopped green pepper
1 sm. hot red pepper
3 tbsp. salt
1/2 c. sugar or 1 c. brown sugar
1 tbsp. white mustard seed
1 tsp. cinnamon & 1 tsp. allspice or 3 tbsp. pickling spice
2 1/2 c. vinegar

Combine the vegetables, salt and sugar. Cook until the mixture begins to thicken. Then add the vinegar and whole spices in bag and cook until mixture becomes a thick sauce. Drain juice from vegetables before adding vinegar. This will shorten the cooking period. Can in scalded pint jars.