Chili Sauce

16   /   8      /   4        cups chopped ripe tomatoes, peeled*
  6   /   3      /   1.5     cups sweet onion
  2   /   1      /   0.5     cups green peppers
  2   /   1      /   0.5     cups red peppers
  1   /   0.5   /   0.25   cup brown sugar
  1   /   0.5   /   0.25   Tablespoon celery salt
  1   /   0.5   /   0.25   teaspoon horseradish

  1   /   0.5   /   0.25   teaspoon cinnamon

  1   /   0.5   /   0.25   teaspoon dry mustard
  1   /   0.5   /   0.25   teaspoon nutmeg
  2   /   1      /   0.25   cups apple cider vinegar

Process the tomatoes, onion and peppers in the food processor, putting them into a medium pot.  Add sugar, celery salt, horseradish, cinnamon, mustard and nutmeg.  Simmer for 2 hours.  Add vinegar, cook down to desired thickness.

Can add a ripe peach (skinned like the tomatoes) or a little pineapple if desired (run through the food processor).

*Drop tomatoes (hulled with a cross cut into the bottom) in boiling water for 1 minute. Remove to a bowl of ice water.  The skins should slip off easily.

Note: Tried this in the pressure cooker--you still need to cook it down to the right consistency, so, just do it on the stove top when you have the time.