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Hot Sauce

Scald ripe, sound tomatoes, peel and weigh them; to five pounds add one pound of onions peeled and sliced, five ounces of fresh red peppers, weighed after the seeds are taken out and then chopped fine, four ounces of brown sugar, two tablespoonfuls of salt and one pint of vinegar. Put all these ingredients over the fire in a porcelain-lined pan and boil slowly, stirring frequently to prevent burning, and after the sauce begins to boil it must be stirred almost incessantly. It should be boiled until it is about the consistency of apple sauce. When it has cooked enough remove the pan from the fire, let the sauce cool in it, then bottle it and cork the bottles tight.