9 lb. tomatoes, peeled, seeded, chopped, drained
3 white onions, chopped
2 stalks celery, chopped
10 Anaheim chiles, charred, peeled, seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/2 c. apple cider vinegar
2 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/2 tsp. freshly grated nutmeg
1 tbsp. chile powder

Mix the chopped tomatoes in a large bowl with the tablespoon of salt. Allow them to sit for 1 hour. Drain them in a colander. With this amount of tomatoes, you will drain off from 3 to 4 cups liquid which you can save for soup. By draining off the liquid now you will not have to cook the sauce for 2 or 3 hours to thicken it.

Simmer the tomatoes in a heavy 6-quart pot for 20 minutes. After the tomatoes have thickened, add the onions, chiles, bell peppers, vinegar, and spices. Simmer for 30 minutes. Stir frequently to keep from burning. Simmer the chile sauce for another 30 minutes or until it is the consistency you like. The sauce should be reduced by one-half from the beginning to the end of the cooking time.

Ladle the chile sauce into sterilized jars. Seal with sterilized lids. Simmer in boiling water bath for 20 minutes. Start timing after the water bath has returned to the boil after adding jars. Makes about 4 pints.