Cut a cross into the bottom of each tomato. Have a large pot of water boiling ready and drop about 4-5 tomatoes at a time and boil for 1 minute and then plunge into ice water. This will allow the skins to easily peel off. Next, squish the tomatoes to remove juice and seeds and then chop. Place them in a large tall soup pot.

Add in the green peppers and onions to the pot followed by the hot red chili peppers.

Simmer this mixture with the lid off until reduced by half, stirring occasionally.

Now add in your sugar, vinegar, and salt. Continue cooking until the mixture thickens slightly. You have to stir frequently at this stage as you don't want the sugar in it to burn.

Then prepare a spice bag for the celery seed and cloves. When the sauce is reduced to the consistency you like, add in the spice bag and cinnamon. Cook for 30 minutes, stirring frequently. Remove the spice bag.

Pour the chili sauce into sterilized jars, wipe the rims, fasten the lids and rings to fingertip tight only.

Process in a water bath canner on a rack for 15 min. plus as per altitude times. Have at least 1" water on top of jars.

Let cool on a towel-lined countertop. Refrigerate jars that haven't sealed otherwise store in a cool dark place for up to 1 year.