This chili sauce is good with pork, chicken and beans or as a spread for sandwiches. It is very vinegary, hot and sweet at the same time.
3 Quarts peeled chopped ripe tomatoes
3 Cups celery, chopped
2 Cups chopped onions
2-4 Chopped jalapeno peppers (more if you like it hot)
1 Cup chopped bell pepper
¼ Cup pickling salt
1 Cup sugar (I usually use less because I don’t like it as sweet)
¼ Cup brown sugar
1 ½ teaspoons black pepper
1 Cup White vinegar
1 ½ Tablespoons mixed pickling spices
Combine tomatoes, celery, onions, salt and black pepper in a large bowl. Let stand in refrigerator overnight. Drain the colander, but do not press vegetables (You can drink the juice-it's very tasty).
Combine the tomato mixture with the sugars, green pepper and vinegar in a large pot.
Tie pickling spice in cloth bag and add to mixture.
Bring to a boil, then reduce heat. Simmer 15 minutes. Remove spice bag and put into sterilized pint jars. Seal lid and water bath process in boiling water for 10 minutes.
If not canning this will keep for 1-2 weeks in the refrigerator.