Cooking Connection is a Journal-World feature that prints favorite reader recipes. This week’s featured cook is Beverly Hornsby, Lawrence, with her recipe for chili sauce.

Why it’s special: “This tomato sauce recipe has been in our family for about 100 years and came from my husband’s mother, who was making it annually 80 years ago. My husband raised tomatoes in our back yard for many years along with green peppers and onions. We called it our ‘chili sauce garden’ because those are the main ingredients in the recipe. I’ve been making this sauce every summer for the past 50 years.”

Tomato Sauce

12 large ripe tomatoes, peeled and chopped

2 sweet green peppers, chopped

3 medium onions, chopped

1 cup vinegar

2 cups sugar

1 cup water

Salt and pepper

Allspice, to taste

Cloves, to taste

Ginger, to taste

Nutmeg, to taste

Cook ingredients in a large pot over medium heat until as thickened as desired. Measurements of all ingredients may be adjusted to personal taste and amount of vegetables available.

Pour into sterilized jars and seal immediately. May be stored in refrigerator for a year. Good served with almost any kind of meat.