Chili Sauce

Ingredients

• two gallons tomatoes
• two quarts chopped onions
• two cups sugar
• one-half cup mustard seed
• one tablespoon of whole black pepper
• one tablespoon allspice
• one tablespoon cinnamon bark
• one teaspoon cayenne pepper
• three green peppers
• three ripe peppers

Method

1. 1

   Boil tomatoes for one hour, add onions, sugar, and spices in a bag.

2. 2

   Boil for four hours, then add vinegar and boil for one more hour.

3. 3

   Strain to make catsup.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 4. The excerpt below is the record exactly as published.

chili sauce by splitting open the chilis, about two dozen; and removing the seeds and the four or five veins that run lengthwise; put to soak in cold water and let remain two hours in order to take out the fire, or as the Spaniards have it, "that they will not ask you to take water." Throw off this water and cover with fresh, and put on the back of the stove, where they will bare- ly simmer for one hour; put forward and boil rapidly for fifteen minutes. Remove from the stove and with a dull knife scrape the pulp from the skins. If you have allowed sufficient time for the soaking, your pulp will be all of a quarter of an inch thick. Now take a large onion, chop fine and fry In butter until a delicate brown; then into the same pan put a couple of spoons of floor, let brown and add the chili pulp, onion and a cup of strained tomato juice and a cup of the water in which the chilis were boiled; let simmer until the consistency of thick cream, season well with salt. While the chilis are soaking you can prepare the tortillas, or pancakes. Take one quart of flour, a large spoonful of lard, teaspoon of salt and moisten with water as for biscuits; take a piece o£ the dough as large as an egg and roll out to the size of a breakfast plate. When you have a half dozen rolled you may begin to bake, which you can do in either of two ways— by baking on top of the stove (the Spanish way,) or by frying in deep fat in a frying jjan (the latter makes a richer tortilla.) Do not fry brown; the fat must not be as hot as for doughnuts. Proceed until all the dough is used, which will make about a dozen tortillas. Now have ready one pound of good eastern cheese, grated, a quart ot olives, some finely chopped onion which you can fry lightly, (if preferred cooked,) one pound of stoned raisins, three hard-boilea eggs chopped fine. Have the chili sauce hoi, dip the tortillas in one at a time; place on a large hot platter or on a hot plate in which it is to be served; on one-half place a little of the raisins, olives, cheese, egg; pour a spoonful of the sauce over it ana fold over the other half of the tortilla; so proceed until all are filled; pour over what sauce remains and sprinkle a little grated cheese over all. Keep the sauce hot while preparing and serve as soon as possible. When I want the enchiladas extra fine, I have some minced chicken to add to the other fill'ng and then with a cup of good coffee or a glass of claret nothing more is necessary for a delicious meal. NO. 20. CHILI SAUCE. (That won Gold Medal at Centennial.) Mrs. F. M. Caler, No. 1415 Arapahoe street — Boil two gallons to- matoes one hour; add two quarts chopped onions, two cups sugar, one-half cup mustara seed. Put into a bag,, or tie in cloth, one tablespoon of whole black pepper, one table- spoon allspice and one tablespoon cinnamon bark and add to tomatoes; also add one tea- spoon cayenne pepper, salt to taste, and three green and three ripe peppers

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