Place tomatoes, onion and green pepper in a large Dutch oven. Add vinegar, sugars and spices; bring to a boil over medium-high heat. Reduce heat to a low simmer. Cook for 1-1/2 to 2 hours, stirring often, until cooked down and thickened. Add salt and pepper to taste. Remove from heat; cool slightly and spoon into containers. Place in freezer.
This Margaret’s Chili Sauce recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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