Ingredients:
24 peeled tomatoes (med. to big)
1 large green pepper
3 med. onions
2 cups vinegar
3 cups sugar
1 TBSP. cinnamon
1/2 tsp. allspice
3 tsp. salt
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. dry mustard
1 - 2 hot peppers
Directions:
Chunk it all or blend it - it doesn't matter. Simmer in a crockpot for 3 hours or so with lid off so it gets thick and cooked down. Process in pint jars for 20 minutes. This is good in my Baked Beans Recipe with Quesidillas or over a Sunday Roast.
