Chili Sauce

Stella Roberts

  • 1 gallon tomatoes, peeled
  • 1 pint vinegar
  • 3 or 4 onions, chopped
  • Sugar to taste (2 or 3 cups)
  • Salt and black pepper to taste
  • 2 medium bell peppers, chopped
  • 2 cups celery, chopped
  • 1 Tbsp pickling spices, tied in bag

Cook all ingredients for 2 or 3 hours over low heat and stir to keep from sticking. Fill sterilized jar and seal in usual manner.

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