- 8 lb. skinned ripe tomatoes, cut in pieces
- 6 medium onions, chopped
- 6 green peppers, chopped
- 1 cup sugar
- 2 Tbsp. salt
- 3 cups cider vinegar
- 4 tsp. whole cloves
- 3 Tbsp. whole allspice
- 1 Tbsp. Tabasco sauce
Combine tomatoes, onions, peppers, sugar, salt and vinegar in deep kettle. Tie spices in cheese cloth bag; add to kettle. Cook uncovered 2 1/2-3 hours or until quite thick, stirring often. Remove spice bag, stir in Tabasco sauce. Pour at once into hot, sterilized jars; seal.
By Robin from Washington, IA
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