Hot Chili Sauce

Wash tomatoes and dip into boiling water long enough to loosen skins, then remove skins and core. Cut up and place in colander to drain.

Save drained juice and put in 8 quart kettle and boil about 30 minutes. Add other ingredients and cook moderately fast, stirring often until sauce thickens to desired consistency (about 2 1/2 hours). Store in pint or 1/2 pint jars.

This sauce may also be served as a cocktail sauce on shrimp or oysters.