INGREDIENTS

INSTRUCTIONS

* 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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