Chili Sauce

You don't need to buy this simple to make tomato-based chili sauce. Doing it yourself means there will be no preservatives and you get to control the heat and sweetness.

12 cups tomatoes, peeled and chopped
3 cups onion, diced
2 cups green pepper, diced
2-6 banana peppers, diced
5 cloves garlic, sliced
2 cups sugar
1 cup white vinegar
2 Tbsp. sea salt
1 Tbsp. dill seed
1 Tbsp. celery seed

Place tomatoes, onion, peppers and garlic in a pot and bring to a simmer. Cook for 15 minutes, until peppers are soft.

Add sugar, vinegar, salt and spices and continue to simmer until excess water has cooked away and mixture is sauce consistency.

Jar chili sauce following proper canning procedures, including boiling the filled jars (without submerging lids) for 15 minutes. Store chili sauce in a cool dark place for up to a year.

Makes 6 servings.