Chili Sauce, from Mrs. Senkbeil & Grandmother Bankert

1 peck of tomatoes, scalded & skin removed
Chop the following vegetables:
6 large green peppers (or mix of green and yellow)
3 large red (sweet) peppers
(actually, any combo of sweet peppers is okay)
3 lbs onions

2 C vinegar
2 C sugar
4 T salt
1 T cloves
½ T cinnamon
1 T allspice
½ t paprika

Chop tomatoes; save the juice to can. Add chopped up peppers, onions, etc.
Cook until thick, about 2 hours; makes about 7 pints. Put into hot sterile jars, process in hot water bath, and seal.