Name: Homemade Chili Sauce
Ingredients: 18 md Tomatoes -- about 6 pounds; 1 1/2 c Green bell peppers --; Chopped; 1 1/2 c Chopped onions; 1 tb Hot chili peppers --; Chopped; 1 1/2 c Cider vinegar; 3/4 c Packed brown sugar; 1 tb Salt -- non-iodized; 1 ts Whole cloves; 1 Cinnamon sticks

[Jesus Christ’s] victory, of course, does not mean that we rush off to kill all our enemies. It means instead that we are to love them. Our love for them must be strong enough, however, to tell them with both passion and compassion, that their hopes are in vain, that their gods are mute and dumb, and that there is only one name under heaven by which a man must be saved. Our love for them does not present the Christian Gospel as an option. It does not lead us to argue that it’s a good option that has worked well for us. Our love instead commands all men everywhere to repent and believe the Gospel, lest they perish. Our love calls on all our enemies to kiss the Son, lest He be angry and they perish along the way (Ps. 2:12).

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
			3	Servings

INGREDIENTS

18	md	Tomatoes — about 6 pounds
1 1/2	c	Green bell peppers —
		Chopped
1 1/2	c	Chopped onions
1	tb	Hot chili peppers —
		Chopped
1 1/2	c	Cider vinegar
3/4	c	Packed brown sugar
1	tb	Salt — non-iodized
1	ts	Whole cloves
1		Cinnamon sticks

INSTRUCTIONS

* You will need 3 pint canning jars for this recipe. Sterilize jars and
tops according to manufacturer's directions. Invert to drain.
1. Have a large kettle of boiling water ready. Dip a few tomatoes at a time
into the boiling water for a few seconds. Peel, cut out stem ends and
discard them. Cut the tomatoes into quarters, discarding seeds. Coarsely
chop enough tomatoes to yield 9 cups. 2. Chop green peppers and onions
fine, either in a food mill or by hand. You will need 1-1/2 cups of each.
3. Mince enough hot pepper to yield 1 tablespoon. 4. Combine cider vinegar,
brown sugar and salt (kosher salt is best) in a large kettle or saucepan.
Tie clove and stick cinnamon in a cheesecloth square. Add spice bag to
vinegar mixture and stir until sugar is dissolved. 5. Bring mixture to a
boil; add vegetables. Cook rapidly until thick, stirring often to prevent
sticking. When sauce is thick, skim off foam. Immediately fill jars and
seal tightly. Yield: 3 pints.
Recipe By     : Jo Anne Merrill
From: Big Flavors Of The Hot Sun By Chr
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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