Peruvian Sauce

4 quarts red ripe tomatoes (about 24), peeled, cored and chopped
5 medium sized apples, peeled, cored and chopped
4 medium sized onions, chopped
1 1/2 cups chopped sweet green peppers (about 2 medium)
1 hot red pepper finely chopped
1 clove garlic, minced
3 cups brown sugar
1 Tbsp allspice
1 Tbsp canning salt
1 tsp cinnamon
3 cups vinegar (5%)
1 Tbsp mustard seed

Combine tomatoes, apples, onions, peppers, garlic, and sugar in large pot. Cook slowly until thick, about 1 hour. As mixture thickens stir often as will stick. Add spices and vinegar. Cook until as thick as desired. 45 to 60 minutes more.

Pour into hot jars leaving 1/4 inch head space. Process 15 minutes in a boiling water bath. Adjust time according to altitude.

Yield about 6 pints