Chili Sauce

Ingredients

• 1 pk. ripe tomatoes
• 1 cup sugar
• 2 cups chopped celery
• 1 qt. vinegar
• 3 green peppers
• % cup salt
• 3 onions
• 2 ozs. mustard seed

Method

1. 1

   Chop tomatoes fine and strain, add all other ingredients, boil about two hours, fill glasses while hot and close up tight.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 175. The excerpt below is the record exactly as published.

CHILI SAUCE. For About 6 Pint Bottles. 1 onion 12 medium sized ripe tomatoes 3 red peppers 2 cups vinegar 1 tbsp. salt 2 tsps. allspice 3 tbsps. sugar 2 tsps. cloves 2 tsps. grated nutmeg Preparation: Peel and slice tomatoes; add peppers and onion, cut very fine. Boil one-half hour, and add the rest of tihe ingredients and boil two hours. Put in jars while hot and seal well. No. 112— ENGLISH CHOW CHOW. For About 24 Pint Glasses. 1 qt. young cucumbers 2 qts. small white onions 2 qts. string beans 2/3 cup mustard 2 tbsps. celery seed 3 qts. green tomatoes 1 oz. turmeric powder 2 tbsps. allspice 2 heads cauliflower 6 red peppers 2 tbsps. whole cloves 2 heads cabbage 4 tbsps. mustard seed Vinegar Preparation: Put cucumbers, onions, tomatoes, cauli- flower, and cabbage through the food chopper. Mix all to- gether and put into stone jars with a sprinkling of salt. Let stand 24 hours and drain off the brine. Put the vegetables in a kettle over the fire and stir in the turmeric, red pepper chopped fine, mustard seeds, allspice and ground mustard. —365— Pour over enough vinegar to cover. Cover tightly and let simmer until thoroughly cooked, stirring often. Put into glass jars and seal while hot. No. 113— CHILI SAUCE. For About 18 Pint Glasses. 1 pk. ripe tomatoes 1 cup sugar 2 cups chopped celery 1 qt. vinegar 3 green peppers % cup salt 3 onions 2 ozs. mustard seed

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