Chili Sauce

Ingredients

• Thirty-six large tomatoes
• ten large onions
• eight large red peppers
• eleven cups vinegar
• twelve tablespoons sugar
• six tablespoons salt
• one tablespoon of cinnamon
• one tablespoon of cloves
• one tablespoon of allspice
• one tablespoon of ginger

Method

1. 1

   Chop tomatoes, onions, and peppers fine and boil for one and three-fourths hours.

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. Thirty-six ripe tomatoes, eighteen green peppers, twelve onions; chop these together and boil three hours; then add ten tablespoonfuls of brown sugar, three or four of salt, six tea- spoonfuls of cinnamon, six teaspoonfuls of ginger, and two quarts of cider vinegar; let come to a boil. Mrs. D. D. Thompson. Chili Sauce (Splendid). Eighteen ripe tomatoes, one and one-half teacups of vine- gar, two onions, three large green peppers, one teaspoon salt, one teaspoon cinnamon (ground), one teaspoon allspice (ground), one teaspoon cloves (ground), one cup sugar. Boil thick as cat- sup, and do not strain; boil tomatoes one hour, put onions and peppers in, boil another hour, then put in the spices and let simmer a few moments. (Chop onions and peppers separately.) C. A. Wilson. New Century Cook Book. 95 Chili Sauce. Twelve large ripe tomatoes, two green (or ripe) peppers, one cup onions, all chopped fine, one tablespoon salt, one tea- spoon each of ginger, cinnamon, allspice, cloves, two tablespoons sugar, one cup vinegar. Boil until thick. Mrs. A. H. Reeves. Chili Sauce. Peel thirty large tomatoes, ripe, chop, ten red peppers, chop fine, twenty large onions, chop fine, ten tablespoons of sugar, five tablespoons of salt, ten cups vinegar. Remove the seeds from the peppers. ■ Boil two hours. This makes one gallon and three pints. Mrs. Russell. Chili Sauce. One-half peck tomatoes, one large pepper cut fine, one large onion chopped fine, one teaspoonful each of ground all- spice, black pepper, cinnamon and cloves, and one pint of cider vinegar. Boil all together, slowly, for one hour; cool and bottle. Mrs. E. F. Higgins. Chili Sauce. One peck tomatoes, three teacups each of peppers and sugar, two cupfuls of onions, one cupful of salt, three pints of vinegar, three teaspoonfuls of cloves, three of cinnamon, two each of nutmeg and ginger. Boil three hours. Mrs. B. F. Masters. Chili Sauce. Two quarts of ripe tomatoes, skinned and chopped fine, two large onions, three red peppers, all chopped fine, four cups vinegar, three tablespoons brown sugar, two tablespoons of salt, two teaspoonfuls of all kinds of spices and ginger. Cook all together until done. Oakland Church. Chili Sauce. One peck tomatoes, boiled, strained through a colander, two quarts onions; one dozen green peppers, chopped fine, one quart vinegar, one small teacupful salt, four teacupfuls of brown sugar, two tablespoonfuls of whole spice (tied in a cloth.) Boil the whole for two hours. Mrs. H. Hill. 96 New Century Cook Book. Chili Sauce. Twelve ripe tomatoes, four peppers, two onions, two cups sugar, three cups of vinegar, two tablespoons salt, one table- spoon cinnamon. Chop tomatoes and onions separately very fine, add the peppers (chopped) and other ingredients and boil one and one-half hours. Bottle and it will keep a long time. Mrs. W. A. Lowell. Chili Sauce. Twenty-four large ripe tomatoes, six green peppers, four large onions, three tablespoons salt, eight tablespoons brown sugar, six teacupfuls good vinegar. Chop peppers and onions very fine. Peal and cut the tomatoes. Boil all together three hours. Mrs. H. L. Rankin. Chili Sauce. Thirty ripe tomatoes, seven green peppers, ten onions, twelve tablespoonfuls sugar, five tablespoonfuls salt, five cups of vinegar. Chop onions and peppers very fine. Cook one hour and a half. Mrs. W. J. Ludington. Chili Sauce. Twenty-four ripe tomatoes, six peppers, four onions, four tablespoons sugar, two tablespoons salt, one tablespoon ginger, one tablespoon cloves, one tablespoon allspice, one tablespoon cinnamon, one quart vinegar. Simmer slowly two hours. Mrs. Prentiss Warner Drew. Chili Sauce. One peck tomatoes, one-half teacup red peppers, chopped, two teacups sugar, two teacups chopped onions, one-half teacup salt, three pints vinegar, three teaspoons cloves, three teaspoons cinnamon, two teaspoons nutmeg, two teaspoons ginger. Boil three hours. Mrs. O. B. Jennings. Chili Sauce. Thirty-six large tomatoes, ten large onions, eight large red peppers, eleven cups vinegar, twelve tablespoons sugar, six tablespoons salt, one tablespoon of cinnamon, cloves, allspice and ginger. Chop tomatoes, onions and peppeis fine and boil one and three-fourths hours. Mrs. B. E. Arntzen. New Century Cook Book. 97 Chili Sauce. Thirty-six ripe tomatoes, six large peppers, four large onions. Cut the whole small and boil until the mixture can be put through a colander. When strained add one tablespoon cinnamon, one tablespoon cloves, two tablespoons salt, one cup sugar two and a half cups vinager, simmer for a hour, then bottle and seal. Set in cool place and it will keep good. Mrs. J. M. Melville. Chili Sauce. One peck peeled tomatoes, one dozen chopped onions, one half dozen chopped red peppers, eight tablespoons of salt, six- teen tablespoonfuls of sugar, four tablespoonfuls of cinnamon, four tablespoonfuls of ginger, four tablespoonfuls of cloves, two tablespoonfuls of allspice and eight cups of vinegar. Chop the onions and peppers together; boil the tomatoes three hours, add onions, peppers, vinegar and spices. Let boil another hour and seal while hot. Mrs. P. G. Burns. Tomato Sauce. Twelve tomatoes, two onions, two green peppers, three tablespoons sugar, two teaspoons salt, one and a half cups vine- gar. Boil an hour or more. N. C. F. Tomato Catsup. Put into two quarts of tomato pulp (or two cans of canned tomatoes), one onion, cut fine, two tablespoonfuls of salt, and three tablespoonfuls of brown sugar. Boil until quite thick; then take from fire and strain it through a sieve, working it until it is all through but the seeds. Put it back on the stove, and add two tablespoonsful of mustard, one of allspice, one of black pepper, and one of cinnamon, one teaspoon of ground cloves, half a teaspoonful of cayenne pepper, one grated nutmeg, one pint of good vinegar, boil it until it will just run from the mouth of the bottle. It should be watched, stirred often that it does not burn. If sealed tight while hot, in large mouthed bottles, it will keep for years. Mrs. Josie Baker. Tomato Catsup. One gallon skinned tomatoes, one pint vinegar, two table- spoons of salt, two tablespoons of English mustard, one of white pepper, two tablespoons of cloves

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