Chili Sauce

Ingredients

• Fifty large tomatoes
• six green peppers
• six red peppers
• eight onions (large)
• six garlic
• eight tablespoons salt
• eight of sugar
• ten cups vinegar
• eight tablespoons of celery seed
• six of cloves
• cinnamon
• allspice
• three of ginger

Method

1. 1

   Chop peppers and onions very fine, peel and chop the tomatoes, stir while boiling.

2. 2

   Boil two hours and bottle.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 37. The excerpt below is the record exactly as published.

int green peppers. Two quarts green cucumbers, Four bunches celery and one ounce celery seed. One ounce mustard seed. Five cents worth turmeric in a bag. One large cup of brown sugar. Two heads of cabbage. One-fourth pound horseradish. Sprinkle salt over cabbage and tomatoes and let drain over night; rinse with water in the morning; put seeds and turmeric in vinegar and boil; pour over ingredients while hot. CHILI SAU. MRS J. A, KIMBALL. Fifty large tomatoes, six green and six red peppers, eight onions (large), and six garlic, eight tablespoons salt, eight of sugar, ten cups vinegar, eight tablespoons of celery seed, six of cloves, cinnamon, allspice, three of ginger

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