To peel, wash them, then immerse them in boiling water for 1 minute. Remove them from the hot water, and immediately immerse them in cold water, drain and peel. 2 lg. peppers

Grind these together. Add: 1 tsp. allspice 1 tsp. nutmeg 1 tsp. ground cloves 1 tsp. ginger

Mix together: 2 c. cider vinegar

Add to the other ingredients. Boil everything together until the desired thickness is reached. That is, simmer for about 2 to 3 hours. Put into jars while hot, and seal. After sealing, the chili sauce may be hot water processed for 15 minutes, or it may be allowed to cool, then freeze it.