Chili Sauce

Ingredients

• Twelve medium-sized ripe tomatoes
• one red pepper finely chopped
• two onions chopped fine
• two cups vinegar
• four tablespoons sugar
• one of salt
• two tablespoons each of cloves
• two tablespoons each of cinnamon
• two tablespoons each of allspice
• two tablespoons each of grated nutmeg

Method

1. 1

   Peel tomatoes, put into preserving-kettle with the remaining ingredients.

2. 2

   Let come to boiling point and cook slowly for three hours.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 174. The excerpt below is the record exactly as published.

Chili Sauce Six large ripe tomatoes, four green peppers, one onion, one tablespoon sugar, one tablespoon salt, one and a half cups strong vinegar; chop peppers and onions. Boil one hour. Chili Sauce Twelve medium-sized ripe tomatoes, one red pepper finely chopped, two onions chopped fine, two cups vinegar, four table- spoons sugar, one of salt, two tablespoons each of cloves, cinna- mon, allspice and grated nutmeg. Peel tomatoes, put into preserving-kettle with the remaining ingredients. Let come to boiling point and cook slowly for three hours. Chili Sauce Fifteen large ripe tomatoes peeled, five green peppers, five large onions, finely chopped together; five cups cider vinegar, two cups of brown sugar, two and a half tablespoons salt, half a tablespoon each of ground cloves, allspice, cinnamon, ginger. Boil about two hours and bottle while hot. Chili Sauce Twelve large ripe tomatoes peeled, two large onions and four green peppers, two tablespoons brown sugar, four of salt, one cup of vinegar; chop peppers and onions fine and boil all together one hour. 334 The Toronto Cook Book Stuffed Peppers Put the peppers in salt and water for a few days, then remove seeds. Chop cabbage and sprinkle with salt. In a few hours drain the water from the cabbage, and season with mustard or celery seed, or a mixture of each. Fill the peppers with the cabbage and seed and sew them up. Cover with hot vinegar. Chili Sauce Thirty-six large tomatoes peeled (either green or ripe tomatoes), six large red peppers, twelve large onions, six tea- spoons mixed spice, three tablespoons black pepper, three cups white sugar, three cups cider vinegar, six tablespoons salt; cut altogether and boil for one and a half hours. Chili Sauce (with Peaches and Pears) Thirty-six large ripe tomatoes peeled, six large peaches peeled, six large pears, six large onions, one and a half pints cider vinegar, one and a half pounds brown sugar, one teaspoon ground mace, four red peppers chopped, two tablespoons salt,, two of whole cloves and two of allspice, six sticks pounded cinnamon tied in a bag; cook gently for two hours. Seal at once. Note. — All the above recipes are excellent. Cucumber Relish Take large cucumbers that are not quite ripe, pare them and cut in halves, taking out the seeds, then cut in thin slices, strain off water, season to taste with salt and paprika and add a little sugar, also the same quantity of vinegar as cucumbers; seal in air-tight jars and immerse with melted wax. Cabbage Relish One head of finely chopped cabbage, half a bunch of finely chopped celery, one cup of vinegar, one egg; beat the egg and mix with a small portion of vinegar; after egg is well whipped pour vinegar over very slowly, whipping constantly to avoid egg separating; add mustard, pepper and salt to suit taste. Heat the remainder of the vinegar and when boiling hot add the above mixture, stirring until thickened; pour over cabbage and mix well. This may be used as a cold slaw or sealed and set away in fruit closet. Pickles and Relishes 335 Celery Sauce One peck green tomatoes, twelve large apples, two heads of celery, six onions, chop all fine and add three cups brown sugar, half a cup mustard, three tablespoons cinnamon, four of salt, one of curry, one teaspoon cayenne pepper, three pints of cider vinegar; boil one hour. Celery Sauce Thirty large ripe tomatoes, peeled, four heads celery, four large onions, two red peppers, five tablespoons sugar, four tablespoons salt, five cups cider vinegar; chop tomatoes, celery, onions and peppers separately, then mix together; boil one hour, but if preferred real thick, boil three to four hours. Before adding vinegar, pour off some of the juice. Celery Relish One dozen heads of celery, one quart cider vinegar, small half tin of mustard, one ounce curry powder, one and a half tablespoons of flour, one and a half of sugar, one tablespoon red pepper, salt to taste; let vinegar boil, then let simmer for about fifteen minutes; mix curry and mustard separately with a little cold vinegar; pour on the vinegar first, then mustard, curry, salt and sugar; chop celery and peppers and boil all to- gether for ten minutes, Have the cooked ingredients perfectly smooth before adding the celery. Celery Relish with Tomatoes Take two onions, two large green peppers, two large bunches of celery, five cups ripe tomatoes, peeled and chopped, two tablespoons salt, four tablespoons sugar

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