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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
12 large tomatoes, peeled and finely chopped |
4 medium onions, finely chopped |
3 large green peppers, seeded and finely chopped |
2 cloves garlic, minced |
1/2 cup sugar |
2 tablespoons salt |
1 teaspoon celery seeds |
1 teaspoon ground cinnamon |
1 teaspoon grated fresh nutmeg |
1 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1/4 teaspoon red pepper |
1 cup apple cider vinegar |
Directions:
1. Combine all ingredients in a large Dutch oven; bring to a boil. Cover and cook over medium heat, stirring occasionally, 3 hours or until thickened.
2. Quickly ladle sauce into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling-water bath 20 minutes. Serve on vegetables, meat loaf, or omelets.
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