Instructions: A good relish to make when you have a bumper crop of tomatoes - or if you can get them on sale at a market or farmstand. Add the spices about an hour before the sauce is done because the flavor will be better. To turn this into a top-rate barbecue sauce, use a mixture of this sauce with melted butter or olive oil.

6 1/2 pounds firm, ripe tomatoes, peeled and coarsely chopped (about 13 cups)

1/2 pound onions, coarsely chopped (about 3 medium)

3/4 pound red or green bell peppers, cored, seeded and coarsely chopped 1 or 2 jalapeno peppers, halved and seeded (see note)

3 cups cider vinegar
1 cup firmly packed brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 teaspoon dry mustard
1 teaspoon ground mace
1 teaspoon ground cloves

Wash 3 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Place prepared tomatoes, onions, bell peppers and jalapenos in the workbowl of a food processor, in batches if necessary, and pulse/chop to a rough puree.

Transfer the mixture to a wide 4-quart saucepan (see note). Add vinegar and sugar, bring quickly to a boil, and simmer about 2 to 3 hours (or until about the consistency of ketchup), stirring occasionally. After the first hour, stir in Worcestershire, salt, cinnamon, mustard, mace and cloves. Stir often, especially toward the end of the cooking time, to prevent sticking.

Ladle into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim.

Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet).

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.

Remove immediately and plunge into cold water. Skin should slip off.

Note: Wear
gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

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