I'm making Chile sauce today and using the same ingredients you listed. There is a nice recipe in the Ball Blue Book. You put the mixed pickling spices in a cheese cloth bag to simmer.

This is from CD Kitchen.

Green Tomato Chow Chow
2 cups water
10 pounds green tomatoes washed
2 red peppers
2 orange peppers
2 yellow peppers
2 green peppers
5 pounds onions
4 cups white vinegar
5 1/2 cups white sugar
3 teaspoons pickling spice
cheese cloth with white thread to tie it
2 teaspoons mustard
1/2 cup corn starch
1 teaspoon turmeric
1 cup coarse salt

Directions:

Take all the vegetables, cutting tomatoes into 6 pieces, onions in rings, peppers in chunks,coarse salt. Let sit on the stove all night, you might add zucchini or any vegetable you wish.

Next AM take handfuls of this and rinse well. Put in a pot, add cold water, vinegar and sugar turn up to 7 and stir frequently.

Simmer 2 1/2 hours on low. Then in a cup make a paste from corn starch and spices and vinegar, enough to pour into pot. Let it thicken for about a half hour and while it's hot put it in the bottles and seal well.

This recipe from CDKitchen for Green Tomato Chow Chow serves/makes 12 bottles

Just finished 20 jars of what we cal Chili Sauce, love this recipe!

Elaine's Chile Sauce

11 Q basket of tomatoes
2 bunches of celery, chopped
4 small hot peppers, chopped
2 large green peppers, chopped
2 large red peppers , chopped
2 large onions , chopped
1 TBSP ginger
1 TBSP cinnamon
5 TBSP coarse salt
2 TBSP pickling spice, tied in a cheese cloth bag
4 1/2 cups cider vinegar
4 1/2 cups sugar.

Simmer the chopped veggies for 2 hours then drain off two cups of liquid. Add all remaining ingredients EXCEPT sugar and simmer slowly another 3 hours until thick.

Add the sugar in the last hour of cooking.