18 medium tomatoes (about 6 pounds)
1 1/2 cups green bell peppers, chopped
1 1/2 cups chopped onions
1 tablespoon hot chili peppers, chopped
1 1/2 cups cider vinegar
3/4 cup packed brown sugar
1 tablespoon salt, non-iodized
1 teaspoon whole cloves
1 cinnamon stick

You will need 3 pint canning jars for this recipe. Sterilize jars and tops according to manufacturer's directions. Invert to drain.

Have a large kettle of boiling water ready. Dip a few tomatoes at a time into the boiling water for a few seconds. Peel, cut out stem ends and discard them. Cut the tomatoes into quarters, discarding seeds. Coarsely chop enough tomatoes to yield 9 cups.

Chop green peppers and onions fine, either in a food mill or by hand. You will need 1-1/2 cups of each.

Mince enough hot pepper to yield 1 tablespoon.

Combine cider vinegar, brown sugar and salt (kosher or canning salt is best) in a large kettle or saucepan.

Tie clove and stick cinnamon in a cheesecloth square. Add spice bag to vinegar mixture and stir until sugar is dissolved.

Bring mixture to a boil; add vegetables. Cook rapidly until thick, stirring often to prevent sticking. When sauce is thick, skim off foam. Immediately fill jars and seal tightly.

Yield: 3 pints