Chili Sauce

Ingredients

• one onion
• six large tomatoes
• one green sweet Spanish pepper
• one small hot chili pepper
• one cupful of vinegar
• one tablespoonful of salt
• two teaspoojifuls brown sugar
• one teaspoonful of ground ginger
• one teaspoonful of cinnamon
• one teaspoonful of cloves
• one teaspoonful of black pepper
• half a nutmeg

Method

1. 1

   Peel and chop fine one onion, and six large tomatoes, add one green sweet Spanish pepper and one small hot chili pepper, chopped; then season with one cupful of vinegar, one tablespoonful salt, two teaspoons brown sugar, one teaspoon each of ground ginger, cinnamon, cloves and black pepper, and half a nutmeg.

2. 2

   Boil slowly until very thoroughly cooked, then bottle and seal when cold.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 135. The excerpt below is the record exactly as published.

Chili S^uce. — I'eel' and chop fine one onion, and six large tomatoes, add one jjreen e'A'eet Spanish pepper and one small hot chili pepper, chopped; .!^en season with one cupful of vinegar, one tablespoanful sail, two teaspoojifuls brown sugar, one teaspoonful each of ground ginger, cinnamoi^^puves and black pepper, and half a nutmeg. Boil slowly until ' very tho&ighly cooked, then bottle and seal when cold. Chutney Sauce.— Eight ounces of tart apples, peeled and cored, eight ounces of peeled tomatoes, eight ounces brown sugar, eight ounces salt, four ounces- -pWdered ginger, four ounces red peppers, two ounces shallots (or onion), two ounces garlic. Pound all together in a mortar (or pass thniugb a chopper set to cut line} and then put all the material! together in a jar with 2J^ pints good vinegar. Place the jar in a warm place, covered for one month, stirring with a wooden spoon twice every day. At the end of the time pass the chutney through a sieve, and bottle, when it is ready for use. The intense heat of the peppers grows milder with keeping, and the chutney improves and becomes richer in flavor. Peach Chutney. — Pare and halve spffident peaches to weigh, when ready, three pounds. Put them in a la^jS-sgate saucepan, add one pint of vinegar and stew gently t'ntil tender,.^-Pound together in a mortar four ounces of white onions, two ounces garlic and five ounces of fresh ginger root ; add these to the peaches with six ounces each of sugar, seeded raisins and white mustard seed. Add two ounces of dried chillies and one cupful of vinegar. Simmer for 10 minutes longer, then bottle. This is a familiar old English recipe. D,q,i,i=dbvGoogIe THE RURAL COOK BOOK. ITB Cranberry Catsup (Good Housekeeping). — One quart of cranberries, one cup of water and two cups of vinegar. Tie in a piece of muslin a few cloves, three or four allspice, about a dessertspoon of broken cinna- mon, and some mace. Simmer all together in a preserving kettle until the fruit is perfectly soft. Press through a colander, add one pound of I brown su){ar, simmer 10 minutes longer, and seal. This recipe will make fir. »a most delicious catsup, and one conveniently made in small quantities 1^' .; ' at any time throughout the Winter. ■ S{ Cucumber Catsup. — For a small quantity lake 12 fine full-grown S J-. cucumbers and lay them an hour' in cold water. Then pare them and £'i : grate them down in a deep dish. Grate also six small onions and mix fef thetn with the grated cucumber; season the mixture to your taste with \K">. pepper, salt and vinegar, making it of the consistency of jam. When 1^ thoroughly mixed put it in a glass jar, cover closely sa. that it will be V, penectly air-tight. It will be found very nice to eat with beefor mutton, .''i^; and if properly made and tightly covered it wil! keep well. It' should be 3 ''.-'Elated very fine, and the vinegar must be real cider vinegar. f Ripe, Cucumber Catsup. — (Some people call this a "salad/" but it is -worth making under any name.) Peel IS large, ripe cucumbers ; remove seeds and pulp; chop the solid meat; mix with it a cupful of salt and '^ hang in bag to drain. Chop 12 large onions and six peppers and mix ' ^ with the cucumbers. Mix together one-fourth pound white muStprd seed; I |.'One-half cupful celery seed, and one cupful of sugar. Mi]r'.S£4ogether ; t . cover with cold vinegar ; put in cans and fix tops firmly. Ttfi? "above, or ^-- ^ any similar preparations should be kept in a dark, cool place. H the j^'; ■ darkness is not available, wrap the cans with papers. Wf-' Cooked Cucumber Catsup. — Choose large, nearly ripe encumbers; pare, -y reject .seeds, chop very fine and measure. Allow one teaspoonful of salt

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