2 quarts of whole red chilies
2 quarts of white vinegar
1 ounce of pickling spices
Mix all the ingredients in a large pot or Dutch oven.
Cook on high just until bubbles begin to form. Reduce the heat and simmer for 2 hours.
Strain the pulp and the seeds out with a food mill.
Bottle the sauce. It does not have to be refrigerated.
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