4 qt. peeled, cored, chopped ripe tomatoes
1 1/2 c. chopped sweet green peppers
2 c. chopped onion
1 1/2 c. vinegar
1 1/2 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger
1 tsp. ground cloves

Combine all ingredients. Bring to boiling, simmer until desired consistency, about 1-2 hours. Stir frequently to prevent sticking. Pour boiling hot into jars, leaving 1/2 inch head space. Process 15 minutes in a water bath canner. Yield: 8 pints. Note: Chile sauce is not bright red because of spices.