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Red hot sauce

Red hot sauce

2 quarts (about 12 large tomatoes) chopped and peeled tomatoes

11/2 cups (about 24) chopped and seeded hot red peppers

1 quart vinegar, divided

1 cup sugar

1 tablespoon salt

1 tablespoon mixed pickling spices

Combine tomatoes, peppers and 2 cups of the vinegar in a large pot. Cook until soft. Press through a food mill. Add sugar and salt. Tie spices in a bag and add to tomato mixture. Cook 30 minutes or until thick, stirring often. As it thickens, add remaining vinegar. Cook until desired thickness. Put into jars and process in boiling water for

15 minutes.

Yield: about 4 1/2 pints.