24 lg. tomatoes, peeled & chopped
4 med. sized onions, chopped
6 green peppers, chopped
1 1/2 hot peppers, chopped (handle carefully!)
4 c. vinegar
2 tbsp. dry mustard
2 tsp. cinnamon
2 tsp. nutmeg
2 c. sugar
4 tbsp. salt

Combine all ingredients and cook the sauce until it is thick, or about 1 1/2 hours. Seal in scalded jars. Makes 10 pints.