Chili Sauce


11 quarts tomato peeled and chopped
2 lbs. onion peeled and chopped
1 bunch celery chopped
2 whole sweet red pepper chopped
6 small hot peppers chopped
3 cups brown sugar
2 1/2 cups vinegar
2 1/2 tablespoons salt
1/2 cup pickling spice tied in gauze bag


Combine all ingredients and bring to boil. Cook uncovered, stirring occasionally until thick (about 1 1/2 hours). Ladle into sterilized jars.  Hot water bath can.

Recipe By: Chatelaine Cookbook, page 215