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- Vicky Bryant
- 12-1/2 lbs (5.7 kg). green tomatoes, chopped
- 8 large onions, chopped
- 10 green bell peppers, chopped
- 3 tsp (15 ml) salt
- 6 chopped green chile peppers
- 1 quart (950 ml) distilled white vinegar
- 1 tbsp (15 ml) ground cinnamon
- 1 tbsp (15 ml) ground allspice
- 1/4 tsp (1 ml) ground cloves
- 1-3/4 cups (425 ml) white sugar
- 1/2 cup (125 ml) horseradish
- In a large bowl combine tomatoes, onions, bell peppers and salt.
- Let stand overnight.
- Drain the tomato/pepper mixture and add the hot chile peppers and vinegar.
- Wrap the cinnamon, allspice, cloves, sugar and horseradish in cheesecloth or a porous bag, and add to tomato/pepper mixture.
- Boil for 15 minutes, or until tender.
- Pack tightly in sterilized jars and seal.
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