Red Hot Sauce

2 quarts peeled, cored, chopped red ripe tomatoes (about 12 large)
1 1/2 cups chopped, seeded, long, hot red peppers (about 24)
2 cups vinegar
1 cup sugar
2 Tbsp mixed pickling spices
1 Tbsp salt
2 cups vinegar

Use gloves when preparing hot peppers. Combine tomatoes, peppers and 2 cups vinegar. Cook until tomatoes are soft. Press through a sieve or a food mill.

Add sugar and salt. Tie spices in a cheesecloth square and add to tomato mixture. Cook about 30 minutes or until thick. As mixture thickens, stir frequently to prevent sticking. Add remaining 2 cups vinegar and cook for another 20 to 30 minutes until you get the thickness you want.

Ladle into prepared jars leaving a 1/4" headspace. Process 15 minutes in a boiling water bath. Adjust time according to your altitude.

Makes: 4 half pints