Title: Red hot pepper sauce
 Categories: Peppers, Tomatoes, Vegetables
      Yield: 8 servings
 
     24 ea Long Hot Peppers
     12 ea Ripe Tomatoes
      4 c  Vinegar
      1 c  Sugar
      1 T  Pickling Salt
      2 T  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