Chili Sauce

Ingredients

• one peck tomatoes
• six red peppers
• six large onions chopped fine
• three tablespoonsful salt
• two cups vinegar
• one teaspoonful ground ginger
• one teaspoonful white pepper
• three teaspoons mustard
• one teaspoon whole cloves
• three teaspoons cinnamon
• one teaspoon whole allspice

Method

1. 1

   Tie whole spices in cheesecloth and boil all together for one hour.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 166. The excerpt below is the record exactly as published.

two cups vinegar and spices to taste. Boil half hour. — Mrs. IT. R. Lancaster. Spiced Grapes. — Separate the pulp and skin, preserving the skin, which boil in one vessel and the pulp in another, and run the pulp through a sieve to get out the seed ; then add the skin to the pulp and boil with the sugar, vinegar and spices. One pint of good vinegar and five pounds sugar to every seven of fruit; a tablespoon each of cloves, cinnamon and spice; boil HOW WE COOK IN TENNESSEE. 289 until thick and put in glasses. Plums can be used in the same way. Spiced Damsons. — One and one-half gallons damsons to one gallon sugar and teacup vinegar, one tablespoon each cloves and spice and cinnamon. Cook until thick. Damson Sweet Pickle. — One peck damsons (seeded), one and one-half pints good vinegar, seven pounds brown sugar, one tablespoon each of cloves and powdered mace. Boil two hours. Pepper Mangoes. — Gather your pepper when green. Cut a slit in each pepper ; take the seed out carefully and wash them. Pour weak, boiling brine over them, and let them stand four days; renew the brine daily, and always have it boiling hot. Freshen the peppers, and stuff them with cabbage that has been chopped very fine, and seasoned with cinnamon, mace and cloves that have been pounded fine, and with whole white must- ard seed. After stuffing the peppers tie a cord around each one; pack them in a jar and pour strong, boiling vinegar over them three weeks in succession. The last time add a small piece of alum to the vinegar. Chili Sauce. — One peck tomatoes, six red peppers, six large onions chopped fine, three tablespoonsful salt, two cups vine- gar, one teaspoonful ground ginger, one teaspoonful white pepper, three teaspoons mustard, one teaspoon whole cloves,, three teaspoons cinnamon, one teaspoon whole allspice

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