Jalapeno Chili Sauce - It's hot stuff

Have I mentioned that my sisters and I are condiment junkies? Sylvia dreams up a new chili sauce each year at the end of summer when tomatoes are just waiting to jump into Mason jars. This one is hot stuff. It's all those jalapenos that make it so headily delicious.

Ingredients:

• 2 quart baskets ( 7 large) tomatoes, peeled and chopped
• 1 quart basket of red peppers ( 3 large long ones) cored and chopped
• 1 quart basket of onions chopped (about 5)
• 1 pint basket of jalapeno peppers with seeds, finely chopped (about 12 small)
• 1 ½ cups vinegar
• 1 ½ cups white sugar ( or use half brown sugar)
• 2 tbsp pickling spice ground with a few extra cloves
• 1 tsp sea salt
• ½ tsp celery seed

Combine all the ingredients in a large heavy-bottomed pot over a medium heat and stir occasionally. When lovely and thick, pour the sauce into small sterilized jars with lids and place them in a boiling water bath in a canning pot (that big blue speckled thing you see in the photo) for 15 minutes.

Label the jars as HOT and only give to family and friends who like a little spice in their lives.

Makes 4 pints ( or 8 half pints).

Editorial Note: You don't have to go to an expensive kitchen store to buy canning jars, lids and other paraphernalia. Just go to Canadian Tire.  They've got it all.