Red Hot Sauce
24 long, red, hot fresh peppers
12 large red, ripe tomatoes
4 cups vinegar
2 tablespoons
pickling spice 1 tablespoon
salt 1/2 cup honey
Wash and drain vegetables. Remove seeds from peppers. Core and chop tomatoes. Add 2 cups vinegar to the vegetables and boil until soft.
Press through sieve or food mill.
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.
Pour, boiling hot, into hot, sterilized jars; seal at once, without processing.
