Name: Favorite Chili Sauce
Ingredients: 25 Large Ripe Tomatoes; 3 Sweet Red Peppers *; 1 Small Bunch Celery Chopped; 6 Large Onions, Chopped; 3 Cloves Garlic, Minced; 2 tb Whole Allspice, Tied In Bag; 2 c Cider Vinegar; 1 1/2 c Light Brown Sugar; 2 tb Pickling Salt; 1 ts Pepper; 1 ts Dry Mustard

It appears singular to the reader of St. Paul's Epistles that the apostle in one passage speaks of Christians as perfect, and in another as imperfect. At one time, he describes them in terms that would lead us to infer that they are holy as God is holy; and at another, he speaks of them as full of sin and corruption. In the text, he denominates them “the elect of God, holy and beloved,” and yet immediately proceeds to exhort them to the possession and practice of the most common Christian graces – such as humility and forgiveness. In a preceding paragraph, he tells the Colossians that they “are dead to sin, and their life is hid with Christ in God,” and then goes on to urge them to overcome some of the most gross sins in the whole catalogue – “mortify, therefore, your members which are upon the earth; fornication, uncleanness, inordinate affection, evil concupiscence, and covetousness, which is idolatry” (Col. 3:3-5).

William Shedd

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Tomatoes, Pickles, Vegetables	6	Servings

INGREDIENTS

25		Large Ripe Tomatoes
3		Sweet Red Peppers *
1		Small Bunch Celery Chopped
6		Large Onions, Chopped
3		Cloves Garlic, Minced
2	tb	Whole Allspice, Tied In Bag
2	c	Cider Vinegar
1 1/2	c	Light Brown Sugar
2	tb	Pickling Salt
1	ts	Pepper
1	ts	Dry Mustard

INSTRUCTIONS

*    Peppers should be seeded and chopped.
~------------------------------------------------------ ~-----------------
Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and
excess juice and finely chop the pulp. Put the pulp in a large kettle,
bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off
the clear liquid that comes to the top of the tomatoes while they are
cooking.  Add the remaining ingredients and cook for 30 minutes. Discard
the spice bag and continue to cook for about 1 hour longer, or until thick,
stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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