Chili Sauce

1 Gal Pureed Tomatoes
2 C Chopped Onions
1 Cup Sweet Red Pepper -- Chopped
1 Cup Sweet Green Peppers -- Chopped
1 Small Hot Red Pepper (Jalapeno)
3 Tbsp Salt
1/2 Cup Sugar
1 Tbsp Mustard Seed
1 Tsp Ground Cinnamon
1 Tsp Allspice
2 1/2 Cups Vinegar
1 Cup Water

Combine the vegetables, sal, sugar, and water. Cook until the mixture begins to thicken. Add vinegar and spices that have been tied into a bag. Cook until mixture becomes a thick sauce. Remove the bag of spices. This can take a while. If mixture is thick before 45 minutes are up here is what you do. Turn the heat off and leave spice bag in to sit for 1 hour. You want a good flavor. Turn the heat back on and bring to a slow boil. Pour into hot quart jars and seal immediately. Water bath for 20 minutes.

Should make about 4 quarts.

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