CHILI SAUCE
Peel twelve large, ripe tomatoes and four good sized onions, seed two green peppers and chop all together until fine. Put them in a saucepan and stir into them two teaspoons each of ground allspice, cloves, and cinnamon, two tablespoons of salt, four tablespoons of sugar, one teaspoon of ground ginger, and a quart of vinegar. Boil steadily for two hours and when cool bottle and seal.
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