Chili Sauce

Ingredients

• 1 cup chopped celery
• 3 tablespoons salt
• 2 cups chopped onion
• 3 pints vinegar
• 12 large tomatoes
• 3 cups sugar
• 3 tablespoons cornstarch
• 14 teaspoon red pepper

Method

1. 1

   Boil celery, salt, onion, and vinegar for 30 minutes.

2. 2

   Add sugar and tomatoes, then boil.

3. 3

   Make a paste of cornstarch and water, add to mixture, and boil for 5 minutes.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 43. The excerpt below is the record exactly as published.

Chili Sauce. 14 bushel tomatoes not too ripe, 1 peck onions chopped, 1 quart good cider vinegar, 1 tablespoon mustard, 2 table- spoons cinnamon, | tablespoon allspice, 14 tablespoon cloves, 6 red peppers, 2 cups sugar, 14 cup salt (small), 1 teaspoon nutmeg. MRS. W. E. ANDERSON. MRS. J. O. FAUSETT. Spanish Pickle. 1 peck green tomatoes thinly sliced, 8 onions thinly sliced, 1 cup salt, 14 ounce cloves, 14 ounce pepper corns, 14 cup brown mustard seed, 1 pound brown sugar, 4 green peppers finely chopped. Sprinkle tomatoes with salt, let stand over night. Drain in morning and put in kettle, adding remaining ingredients and using enough vinegar to cover all. Heat vinegar to boiling point and boil 14 hour and seal. MRS. W. T. HUFFMAN. MRS. WINNIFRED CALLAHAN. Catsup. 1 peck ripe tomatoes, 4 large onions, 4 tablespoons mixed spices, put in bag, 14 teaspoon red pepper, 14 pint vinegar, 1% cups brown sugar, 2 tablespoons salt, garlic. Boil down and strain and boil down and bottle. . : LOISE OCKEY., Chili Sauce. 1 cup chopped celery, 3 tablespoons salt, 2 cups chopped onion, 3 pints vinegar, 12 large tomatoes, 3 cups sugar, 3 tablespoons cornstarch

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