12 ripe tomatoes
2 lg. peppers
2 onions
2 tbsp. salt
2 tbsp. sugar
1 tbsp. cinnamon
2 c. vinegar

Chop peppers and onions finely. Slice tomatoes. Boil together for 1 hour. Place in clean, sterilized small canning jars and seal. Used as a garnish on hot dogs, cold meats, beef. Mother (Mrs. Irene K. Schwalm) frequently made this sauce when there was a surplus of the above vegetables available in our garden at home. We could continue to enjoy the chili sauce throughout the year.