Miss Kitty's Chili Sauce

Ingredients

• 3 jalapeño peppers
• 12 bell peppers, halved and seeded
• 12 yellow onions, peeled and quartered
• 1 quart cider vinegar
• 8 (28-ounce) cans crushed tomatoes
• 2 (16-ounce) packages brown sugar
• 1/2 cup salt
• 1 tablespoon black pepper
• 1 tablespoon ground allspice
• 1 teaspoon ground cloves
• 1/2 to 1 teaspoon ground red pepper

Preparation

1. Cut jalapeño peppers in half; remove and discard seeds, if desired. Process jalapeño peppers and next 3 ingredients, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
2. Cook pepper mixture, crushed tomatoes, and next 5 ingredients in a large stockpot or 2 large Dutch ovens over medium-low heat, stirring occasionally, 3 hours or until thickened. Stir in red pepper.
3. Pack hot mixture into hot, sterilized pint-size jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
4. Process in boiling water bath 20 minutes.