Categories: Sauces, Vegetables 
      Yield: 8 servings 
  
     24 ea Long Hot Peppers                    1 c  Sugar 
     12 ea Ripe Tomatoes                       1 tb  Pickling Salt 
      4 c  Vinegar                             2 tb Mixed Pickling Spices 
  
  Wash and drain the vegetables.  Seed and chop the peppers; core and chop 
  the tomatoes.  Put the vegetables in a kettle with 2 cups vinegar, bring 
  to a boil, and boil until vegetables are soft.  Press the mixture through 
  a fine sieve.  Add the sugar and salt and the spices, tied in a bag, and 
  boil until the sauce is thick.  Add the remaining vinegar continue to boil 
  for about 15 minutes or until the sauce is the desired consistency. 
  Discard the spice bag and seal, boiling-hot into hot jars. 
  Makes about 8 Pints