Proportions. Three quarts of prepared tomato pulp; one cup of sliced white onions; two red peppers, seeded and chopped; four tablespoons of salt; one and one-half cups of vinegar; two cups of sugar; four teaspoons of Mexican chili powder; six teaspoons of turmeric, mace, and cinnamon.
Method. Scald and skin firm red tomatoes, cut into small pieces, and lay in drain to let surplus juice drain out. Skin the onions and seed peppers, then run through food chopper; add to tomatoes, add salt and vinegar, and cook until reduced one third. Now add sugar and spices and cook at least another hour. Pour into wide-mouthed bottles and seal when cold.