Title: Mary Lou's Chili Ketchup
Categories: Ethnic Pickle Sauce Vegetable
Yield: 5 Mason jars

18		Ripe tomatoes
2	cn	Plum tomatoes (28oz)
1		Or equivalent amount
2	md	Onions, sweet, diced
2	tb	Salt
2	tb	Ginger
1	ts	Chili powder (mild)
2	tb	Cinnamon
2	tb	Allspice
1	ds	Chili seeds
1	ds	Tobassco
4		Red pepper, sweet 2 cups brown suga
1		For desired sweetness) 2 1/2 c vine
1		Wine, or cidar is fine)

Boil all till thick (2-3 hours). Stir frequently as sugar content will cause it to burn easily. Taste for sweetness and add vinegar to make less sweet, or sugar for sweeter taste. Taste for 'hotness' and add chili, tobassco, chili powder VERY MODERATELY till desired taste is reached. Puree with Hand Stick Blender. Boil a few more hours to thicken. Pour boiling water into 5 clean mason jars to sterilize. Do same for lids. Let sit at LEAST 3 min. Bottle up the sauce, leaving 1/4" space from top of bottle to sauce. Hand tighten lids. They will seal themselves. ( you will hear the lids pop as they cool).

Refrigerate after opening.

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