Years ago my friend Laurie gave Bev and I her grandmother's chili sauce recipe and I've made it ever since. This was one of Bev's favorite things. I sure miss her. I got a lot of hot peppers in my CSA on Wednesday and I had lots of tomatoes from the garden so this was the perfect thing to make. I left most of the seeds out of the peppers and cut the veins out so my sauce only has a hint of heat. You can make it as mild or as spicy as you like. Cut up 2 pounds of tomatoes or use a 28 oz. can. Dice 1 large red pepper and 1 green pepper and 6-8 hot peppers. Add 1 diced large onion. Add 1/2 C. white vinegar, 2/3 C. brown sugar, 1/2 tsp. salt and 1/2 tsp. dry mustard.
Make a spice bag using 2 bay leaves, 10 peppercorns, 5 juniper berries and 2 tsp. of celery seeds. Tie it up and submerge it in the pot.
Bring it to a boil and then turn it to a simmer and cook it, stirring occasionally, for about an hour. I used my stick blender to puree it. You can leave it chunky if you want.
Ladle it into your sterilized jars.
Process in a water bath for about 15 minutes. Or just store in the fridge. This stuff goes fast.
My husband ate almost an entire jar with his eggs for breakfast.