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

Combine tomatoes, peppers and 2 cups vinegar. Cook until tomatoes are soft. Press tomato mixture through a fine sieve or a food mill. Add sugar and salt. Tie spice in a cheese cloth bag and add to the tomatoes. Re-cook the mixture for 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 20-30 minutes. Pour hot tomato sauce into hot Ball jars, leaving 1/4 inch headspace. (Discard spice bag.) Adjust Ball dome lids and Ball bands. Process for 10 minutes in a water bath canner. Yields about 4 half pints.

NOTE: Use rubber gloves to prevent burning hands when seeding hot peppers.