about 1/2 bushel
Green Bell Peppers
Yellow Bell Peppers
Red Bell Peppers
Yellow Onions, jumbo size
Apple Cider Vinegar
juiced, discard rinds
Wash, core and chop the tomatoes into bite-sized pieces. Don’t bother peeling them. Put in large pot(s).
Wash, seed and chop all peppers and onions and add to tomatoes. Bring to a low boil.
After boiling for about 15 minutes, drain out 2-4 cups of liquid and reserve (just in case you over-reduce the sauce, later you can thin it down with this liquid.)
Add all the rest of the ingredients and keep at a low boil for 1-2 hours, until reduced to desired consistency.
Use an immersion blender to chop up chunks until sauce is at desired consistency.
Put sauce in jars and process in water bath canner 45-60 minutes.