Chili Sauce

Ingredients

• Twenty-four large ripe tomatoes
• six green peppers
• four large onions
• three tablespoons salt
• eight tablespoons brown sugar
• six teacupfuls good vinegar

Method

1. 1

   Chop peppers and onions very fine.

2. 2

   Peel and cut the tomatoes.

3. 3

   Boil all together for three hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 47. The excerpt below is the record exactly as published.

Chili Sauce. Thirty-six ripe tomatoes, eighteen green peppers, twelve onions; chop these together and boil three hours; then add ten tablespoonfuls of brown sugar, three or four of salt, six tea- spoonfuls of cinnamon, six teaspoonfuls of ginger, and two quarts of cider vinegar; let come to a boil. Mrs. D. D. Thompson. Chili Sauce (Splendid). Eighteen ripe tomatoes, one and one-half teacups of vine- gar, two onions, three large green peppers, one teaspoon salt, one teaspoon cinnamon (ground), one teaspoon allspice (ground), one teaspoon cloves (ground), one cup sugar. Boil thick as cat- sup, and do not strain; boil tomatoes one hour, put onions and peppers in, boil another hour, then put in the spices and let simmer a few moments. (Chop onions and peppers separately.) C. A. Wilson. New Century Cook Book. 95 Chili Sauce. Twelve large ripe tomatoes, two green (or ripe) peppers, one cup onions, all chopped fine, one tablespoon salt, one tea- spoon each of ginger, cinnamon, allspice, cloves, two tablespoons sugar, one cup vinegar. Boil until thick. Mrs. A. H. Reeves. Chili Sauce. Peel thirty large tomatoes, ripe, chop, ten red peppers, chop fine, twenty large onions, chop fine, ten tablespoons of sugar, five tablespoons of salt, ten cups vinegar. Remove the seeds from the peppers. ■ Boil two hours. This makes one gallon and three pints. Mrs. Russell. Chili Sauce. One-half peck tomatoes, one large pepper cut fine, one large onion chopped fine, one teaspoonful each of ground all- spice, black pepper, cinnamon and cloves, and one pint of cider vinegar. Boil all together, slowly, for one hour; cool and bottle. Mrs. E. F. Higgins. Chili Sauce. One peck tomatoes, three teacups each of peppers and sugar, two cupfuls of onions, one cupful of salt, three pints of vinegar, three teaspoonfuls of cloves, three of cinnamon, two each of nutmeg and ginger. Boil three hours. Mrs. B. F. Masters. Chili Sauce. Two quarts of ripe tomatoes, skinned and chopped fine, two large onions, three red peppers, all chopped fine, four cups vinegar, three tablespoons brown sugar, two tablespoons of salt, two teaspoonfuls of all kinds of spices and ginger. Cook all together until done. Oakland Church. Chili Sauce. One peck tomatoes, boiled, strained through a colander, two quarts onions; one dozen green peppers, chopped fine, one quart vinegar, one small teacupful salt, four teacupfuls of brown sugar, two tablespoonfuls of whole spice (tied in a cloth.) Boil the whole for two hours. Mrs. H. Hill. 96 New Century Cook Book. Chili Sauce. Twelve ripe tomatoes, four peppers, two onions, two cups sugar, three cups of vinegar, two tablespoons salt, one table- spoon cinnamon. Chop tomatoes and onions separately very fine, add the peppers (chopped) and other ingredients and boil one and one-half hours. Bottle and it will keep a long time. Mrs. W. A. Lowell. Chili Sauce. Twenty-four large ripe tomatoes, six green peppers, four large onions, three tablespoons salt, eight tablespoons brown sugar, six teacupfuls good vinegar

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