Instructions: To peel tomatoes, dip them in boiling water, then quickly in cold water to loosen skins. Peel.

Finely chop raw tomatoes, onions, and peppers. Tie cinnamon, cloves, and allspice into a clean white cloth to make a spice bag. Add spice bag to tomatoes, onions, and peppers and simmer for 30 to 40 minutes. Remove spice bag. Add salt, vinegar, and sugar to tomato mixture; boil rapidly for 5 minutes.

Pour hot chili sauce into clean, hot pint jars. Seal with properly prepared canning lids. Process in boiling water for 15 minutes. Remove jars; cool and store.

To freeze, cool quickly by lowering container of chili sauce into sink of ice water. Pack sauce into moisture-vapor-proof, rigid containers, leaving 1-inch of headspace, and freeze at 0 degrees or lower.

This recipe yields 2 pints.

Yield: 2 pints

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