Red Hot Sauce
24 long, red, hot fresh peppers
12 large red, ripe tomatoes
4 cups vinegar
2 tablespoons Frontier Pickling Spice
1 tablespoon Frontier Sea Salt
1/2 cup honey
1. Wash and drain vegetables. Remove seeds from peppers. Core and chop tomatoes. Add 2 cups vinegar to the vegetables and boil until soft.
2. Press through sieve or food mill.
3. Place the pickling spice in a piece of cheesecloth and tie the corners together to form a bag. Then put this bag and the salt into a pot with the vegetables and boil until thick. Add remaining vinegar and the honey. Boil 15 minutes, or as needed until thick.
4. Pour, boiling hot, into hot, sterilized jars; seal at once, without processing.