4 qt. peeled, cored, red ripe tomatoes (about 24 lg.)
2 c. chopped onion
2 c. chopped red peppers (about 4 med.)
4 chopped hot, red cherry peppers
1/2 c. sugar
3 tbsp. salt
3 tbsp. mixed pickling spices
1 tbsp. celery seed
1 tbsp. mustard seed
1 tbsp. Tabasco sauce
1 tbsp. crushed red pepper
2 1/2 c. vinegar

Combine tomatoes, onion, red peppers, hot peppers, sugar, salt, Tabasco sauce, crushed red pepper. Cook gently for 45 minutes. Tie spices in a cheesecloth bag and add to the tomato mixture. Cook until very thick, about another 45 minutes.

As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as desired Remove cheesecloth bag, bring to a boil, pour into hot jars, leaving 1/4 inch at top empty. Adjust caps. Process in boiling water for 15 minutes. Makes about 6 pints.