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2 c. tomatoes, peeled and chopped
1 c. firmly packed light brown sugar
1/2 c. granulated sugar
2 green bell peppers, finely chopped
1 medium onion, finely chopped
2 Tbsp. ketchup
6 drops Tabasco
1 tsp. black pepper

In saucepan or small stockpot on medium heat, mix all ingredients and
bring to a boil; reduce heat. Allow to simmer for 2 hours, or until
cooked to a thick sauce, stirring occasionally. Can be sealed in
1/2-pint jars to keep up to 12 months, or covered tightly will keep
in refrigerator for several months. Yields 6 cups.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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