Categories: Sauces, Mexican, Chili 
      Yield: 4 servings 
  
      1 ea Large Onion                        15 oz (1 Cn) Tomatoes 
    1/2 c  Sugar                             1/2 c  Vinegar 
    1/2 ts Salt                                1 ts Allspice 
      1 ts Cinnamon                            2 ea Pickled Peppers(Hot Or Mild) 
  
  Finely chop onions and peppers; mix with sugar, vinegar, and salt.  Cook 
  slowly until onions are tender.  Chop tomatoes, and add to the mixture, add 
  allspice and cinnamon; stir well and cook 3 minutes.  This makes 4 cups of 
  sauce.  Good on dried peas or beans, boiled cabbage, etc.