2 gal. tomatoes
3 peppers
4 large onions
1 c. vinegar
1 tbsp. uniodized salt
3 c. sugar
2 tbsp. spice (in cloth bag)
1/4 tsp. cayenne pepper
3 tbsp. cornstarch

Chop the tomatoes, peppers and onions. Cook together and strain. Then add vinegar, salt, sugar and spice to the juice. Cook down mixture half way and add cayenne pepper. Dissolve cornstarch in vinegar and add to sauce. This will thicken the sauce. Place in jars and seal.

Yields 5 pints.