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Wrap pickling spices, seed and cinnamon in cheesecloth. Combine sugar, salt, tomatoes, onions, peppers and hot pepper. Cook gently 45 minutes. Add spice bag. Cook until very thick. As mixture thickens, stir good to prevent from sticking. Add vinegar and water; boil until thick as you want it. Add to sterilized jars and seal with lids.
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Smoked jalapeño in tomato sauce — instant smoky depth
Guilin-style fermented chili sauce — noodles, dumplings, stir-fry
Fine Korean chili powder — tteokbokki sauce, seasoning, pastes
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Professional-grade blender — silky purees, hot soups, nut butters