12 large tomatoes ( or large tomatoes and cherry tomatoes)
2 large shallots chopped fine
1/2 cup cider vinegar
2 cups sugar
1 tsp black pepper
1 tsp salt
1 tsp cinnamon
Boil ingredients until thick and place in hot jars with snap lids to seal. When open store in refrigerator.
Note: After storing chili sauce make sure that the seal is tight. If there is no seal do not eat the chili sauce as it may have gone bad.