4 qts. peeled, cored, chopped red-ripe tomatoes (about 24 lg.)
1 1/2 c. chopped sweet green peppers (about 3 med.)
2 c. chopped onions
1 to 1 1/2 c. vinegar
1 1/2 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground cloves

Combine all ingredients. Bring to boiling; simmer until desired consistency, about 1 to 2 hours. Stir frequently to prevent sticking. Prepare home canning jars and lids according to manufacturer's instructions. Pour, hot, into jars, leaving 1/8 inch head space. Adjust caps. Process 15 minutes in a water bath canner. Yields about 8 pints.

NOTE: Spicy Chili Sauce is not a bright red color because ground spices are used.