1 gal. ripe tomatoes (20 medium)
3 green bell peppers
4 large onions
1 hot pepper
1 c. brown sugar
1 tbsp. salt
1 tsp. each: cinnamon, ginger and cloves
1 pt. vinegar

Chop vegetables. Seed hot pepper and discard seeds. Put all in large cooker and cook, and cook, and cook! Find the consistency you want. Sterilize jars and lids.

Makes 4 to 5 pints. Excellent with white beans and on hamburgers.