I:

1 pkg. tomatoes, peel & quarter
1 1/2 c. chopped sweet peppers
1 1/2 finely chopped onions

Cook until well blended, drain through colander and can juice for drinking.

II:

Add 1 pint vinegar to tomato pulp and boil down to half.

III:

2 1/2 c. granulated sugar
3 tbsp. salt

Boil until almost thick enough.

IV:

Add 3/4 tablespoons French's Catsup Spice and boil about 15 minutes more.

1 tsp. nutmeg
1/2 tsp. ginger
1 tsp. mustard
1/2 tsp. curry powder
1/2 tbsp. cinnamon
(Celery salt if desired)

NOTE: Adding sugar late in process and spices last keeps the Chili Sauce more red. Yield: 5 pints plus 3 pints of "3V" juice.