4 qts. peeled, cored, chopped red ripe tomatoes (about 24)
1 1/2 c. green bell pepper seeded & chopped fine
1/4 c. hot green chili pepper, seeded & diced fine
2 c. chopped onions
1 1/2 c. vinegar
1 1/2 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground cloves

Combine all ingredients in preserving kettle. Simmer until thick as desired, about 1 1/2 hours. Be sure to stir frequently to prevent sticking. Pour hot chili sauce into hot jars, leaving 1/4" headspace. Adjust lids and bands. Process pints for 15 minutes in a water bath canner.

NOTE: Chile sauce is not a bright red color because ground spices are used. Yield: 8 pints.