chili sauce #7

1 Servings
4 quarts Red ripe tomatoes; chopped
5 larges Onions; chopped
Sweet red peppers; chopped
2 cups Cider vinegar
1 cup Brown sugar
Stick cinnamon; broken up
1 tablespoon Yellow mustard seed
2 teaspoons Celery seed
1½ teaspoon Ground ginger
1 teaspoon Ground nutmeg
1 teaspoon Peppercorns

Recipe By: Elizabeth Powell

Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam.

Monitor closely, stirring often, to prevent scorching. Pack hot in sterile jars and process in boiling water bath for 15 minutes. Makes 5-6 pints.

Posted to CHILE-HEADS DIGEST V3 #075 Date: Thu, 15 Aug 1996 23:55:38 -0400 From: kmeade@... (The Meades)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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