Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 md Tomatoes -- about 6 pounds
1 1/2 c Green bell peppers --
Chopped
1 1/2 c Chopped onions
1 tb Hot chili peppers --
Chopped
1 1/2 c Cider vinegar
3/4 c Packed brown sugar
1 tb Salt -- non-iodized
1 ts Whole cloves
1 Cinnamon sticks

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

1. 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. 2. Chop green
peppers and onions fine, either in a food mill or by hand. You will
need 1-1/2 cups of each. 3. Mince enough hot pepper to yield 1
tablespoon. 4. Combine cider vinegar, brown sugar and salt (kosher
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. 5. 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.

Recipe By : Jo Anne Merrill

From: Big Flavors Of The Hot Sun By Chr

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