13 qt. peeled, chopped ripe tomatoes
5 c. chopped onions
10 c. sugar
13 c. vinegar
8 tbsp. canning salt
8 tbsp. hot pepper (I use jalapeno)

Put prepared tomatoes and onions in large blue granite cooker (21 quart size). Cook until mixture is 1/2 as much as you started with. Add all other ingredients. (You will have a full cooker.) Cook until mixture is cooked down to 1/2 again. This must be cooked slow and stirring almost constantly to keep from scorching. It takes almost a full day to make this recipe amount but it is worth the time. This is real good served on tacos. Makes 21 pints.

HOW I COOK THE SAUCE:

My husband made an outdoor cooker from our old gas water heater. He left the water heater jacket about 10 inches high from the bottom. He converted the gas element to butane. He then connected a small hose from the cooker to the butane bottle. A 21 quart blue enamel cooker will fit inside the cooker just fine. He took a very large wooden spoon and attached a longer handle to it. That way I can stir the chili sauce without being too close to the heat. We do our cooking under a large oak tree in our back yard.