2 qts. peeled, cored, chopped, red-ripe tomatoes (approximately 12)
1 1/2 c. chopped, seeded, long hot red peppers (approximately 24)
2 c. vinegar
1 c. sugar
1 tbsp. salt
2 tbsp. mixed pickling spices
2 c. vinegar

Use rubber gloves to prevent burning hands when seeding hot peppers. Combine tomatoes, peppers and 2 cups vinegar; cook until tomatoes are soft. Press through a sieve or food mill. Add sugar and salt. Tie spices in a cheese cloth bag and add to tomato mixture.

Cook about 30 minutes or until thick. As mixture thickens, stir frequently, to prevent sticking. Add remaining 2 cups vinegar. Cook until thick as wanted, about 20 to 30 minutes. Pour, boiling hot into sterilized jars, leaving 1/8 inch head space. Adjust caps. Yield: about 4 half pints.