36 large tomatoes, peeled (put tomatoes in warm water for a few minutes then peel)
8 large onions (or use dehydrated)
6 green peppers
3 cups vinegar
1 cup sugar (if you want is sweeter add more; up to 5 cups*)
1 TBS cinnamon
1 TBS cloves
4 TBS salt
1 TBS ginger
1. Blend tomatoes, onions, and green peppers in blender. Place them in a large heavy pot to cook. Cook them together for 30 minutes.
2. Add vinegar, sugar, cinnamon, cloves, salt, and ginger. Cook all together until it thickens and becomes desired consistency. (about an hour and a half) (I cooked it outside on the cache cooker.)
3. Fill pint or quart jar. Add lids and rings. In a cold pack canner cover jars completely with water and allow to come to boil. (If your chili sauce is still hot the cold water might break your glass jars so use warm water or wait until chili sauce cools before processing.) Once boiling lower heat, cover and boil for 10 minutes. Remove from water and let set until lid seals. Repeat with rest of bottles.
4. Best if eaten after you let it set for a couple of weeks or longer.
* The more sugar you use, the faster it will thicken.
Yield about 9 pints
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