Chili Sauce

Ingredients

• five pounds of ripe sound tomatoes
• one pound of onions peeled and sliced
• five ounces of fresh red peppers
• a quarter of a pound of brown sugar
• two tablespoonfuls of salt
• a pint of vinegar

Method

1. 1

   Scald ripe sound tomatoes, peel them and weigh them; to five pounds, add one pound of onions peeled and sliced, five ounces of fresh red peppers, chopped fine, a quarter of a pound of brown sugar, two tablespoonfuls of salt, and a pint of vinegar; put all these ingredients over the fire in a porcelain-lined kettle, and boil them slowly, stirring frequently to prevent burning.

2. 2

   After the sauce begins to boil, it must be stirred almost incessantly.

3. 3

   In about half an hour it will be quite thick; it should be boiled until it is about the consistency of apple-sauce.

4. 4

   After the sauce has been boiled enough, remove the kettle from the fire, let the sauce cool in it, and then bottle it and cork the bottles tight.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 178. The excerpt below is the record exactly as published.

CHILI SAUCE. The Chili sauce is to be prepared in advance of cooking the meat, and in a considerable quantity, as it will keep some time. The directions for making it are given below. To cook the pork, have cutlets about half an inch thick cut from the leg of fresh pork ; put the cutlets between the bars of a double gridiron, and broil them brown over a moderate fire, allowing about twenty minutes to cook them ; when they are well done, put them on a hot platter, season them with salt and pepper, put a little butter over them, and serve them with a dish of Chili sauce. CHILI SAUCE. Scald ripe sound tomatoes, peel them and weigh them ; to five pounds, add one pound of onions peeled and sliced, five ounces of fresh red peppers, weighed after the seeds are taken out, and then chopped fine, a quarter of a pound of brown . sugar, two tablespoonfuls of salt, and a pint of vinegar

Cook this with the app: pantry check, scaling, and the assistant.