CHILI SAUCE- A Recipe from Nancy

Peel and quarter[dip in boiling water and peel] 1-6 QT. basket of ripe tomatoes.
Chop and add: 2 or more onions 2 red peppers
Add: 2 tsp. salt
4 cups brown sugar
3 cups white wine vinegar
3 tsp. whole pickling spice[tie in a cheesecloth bag or a piece of clean white cotton.
Cook until thick.
TIP: I start mine in a roasting pan on the stove top and then place in the oven, uncovered and cook at 250F-300F until desired thickness is reached. Stir every half hour or so.
This way the chili sauce never burns and you don’t have to stand over it stirring.