Chili Sauce

Ingredients

• Thirty large tomatoes
• ten red peppers
• twenty large onions
• ten tablespoons of sugar
• five tablespoons of salt
• ten cups of vinegar

Method

1. 1

   Remove seed from peppers and boil two hours; bottle and seal.

Nutrition per serving

Estimated from matched ingredients across 20 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. Eighteen ripe tomatoes, six onions, one and one-half tea- cup vinegar, three red peppers, one teaspoon each cloves, all- spice, nutmeg, pepper and cinnamon, two teaspoons salt, one cup sugar. Cook about one hour. Antwerp Sauce. Four common-sized onions, one-half peck ripe tomatoes (skinned), two red peppers, one-half scant teacup salt, one tea- cup white sugar, three-fourths teacup white mustard seed, one teacup grated horseradish, two tablespoonfuls ground cloves, three tablespoonfuls celery seed, two tablespoonfuls ground cinnamon, two tablespoonfuls black pepper, one quart cider vin- egar; chop pepper and onions very fine; chop tomatoes and drain them; mix well with the spices and put in a stone jar with cover; do not cook. Good with cold meats. E. B. Shepard. Chili Sauce. Thirty large tomatoes, ten red peppers, twenty large onions, ten tablespoons of sugar, five tablespoons of salt, ten cups of vinegar

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