| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Ripe tomatoes (I've used canned in the winter) (up to 8) |
| 1 |
lg |
Onion; finely chopped |
| 1 |
|
Green pepper; chopped ( you could probably substitute hot peppers or a blend) |
| 1/3 |
c |
Granulated sugar |
| 1/3 |
c |
White vinegar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Celery seed |
| 1/8 |
ts |
Dry mustard |
| 1/8 |
ts |
Crushed chiles (A whole 1/8th tsp! Have mercy! Adjust to taste.) |
|
|
Generous pinches of cinnamon, ginger and mace. |
INSTRUCTIONS
Here's a little recipe for an old-fashioned chili sauce that makes 2 cups
rather than the 12 quarts of most canning-type recipes. I've never canned
it, since it doesn't last long enough to go bad. This is a
salsa-consistency sauce and goes great with meatloaf or scrambled eggs.
(Chatelaine, October - 1980)
Peel and chop tomatoes. Place in a wide heavy bottomed saucepan. Add
remaining ingredients. Boil uncovered, over medium heat about 40 minutes
until thickened, stirring frequently to prevent sticking as mixture
thickens. Store in refrigerator. Posted to CHILE-HEADS DIGEST V4 #045 by
John Sargant <goldcoin@interlog.com> on Jul 28, 1997
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”