|Red sweet peppers||2|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Garlic clove||1 Large|
|Hot red pepper||1 Small|
|Light mustard seed||1 1⁄2 Tablespoon|
|Whole allspice||1 Teaspoon|
|Dried basil||3⁄4 Teaspoon|
|5 per cent acid strength vinegar||2 1⁄2 Cup (40 tbs)|
Wash and drain the vegetables.
Scald, core and skin the tomatoes.
Discard the seed and heavy white ribs of the peppers.
Skin the onions.
Put the tomatoes through the coarse blade of a food chopper and measure.
Four quarts should be the volume for chili sauce.
Chop the sweet peppers and measure 2 cups.
Chop the onions and measure 1 1/2 cups.
Combine the tomatoes, peppers, onions, sugar and salt in a large kettle and cook until the juice runs freely.
Increase the heat and boil, stirring frequently, for 30 to 40 minutes or until the mixture is reduced to about 1/2 of the original volume.
Tie the garlic, hot pepper, spices and herbs in a thin, closely-woven cloth and add to the tomato mixture.
Boil, stirring frequently, until the sauce is quite thick.
Add the vinegar and boil until of desired consistency.
Discard the spice bag and pour the hot sauce to about 1/8 inch of the top of the jar.
Place the lids on the jars and screw the bands tight.
Process for 5 minutes in boiling water in a waterbath canner.
Let jars stand for about 12 hours.
Test the seal, then remove the band and store in a cool, dark, dry place.