Chili Sauce

Ingredients

• Twelve large ripe tomatoes peeled
• two large onions
• four green peppers
• two tablespoons brown sugar
• four of salt
• one cup of vinegar

Method

1. 1

   Chop peppers and onions fine and boil all together for one hour.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 174. The excerpt below is the record exactly as published.

Chili Sauce Six large ripe tomatoes, four green peppers, one onion, one tablespoon sugar, one tablespoon salt, one and a half cups strong vinegar; chop peppers and onions. Boil one hour. Chili Sauce Twelve medium-sized ripe tomatoes, one red pepper finely chopped, two onions chopped fine, two cups vinegar, four table- spoons sugar, one of salt, two tablespoons each of cloves, cinna- mon, allspice and grated nutmeg. Peel tomatoes, put into preserving-kettle with the remaining ingredients. Let come to boiling point and cook slowly for three hours. Chili Sauce Fifteen large ripe tomatoes peeled, five green peppers, five large onions, finely chopped together; five cups cider vinegar, two cups of brown sugar, two and a half tablespoons salt, half a tablespoon each of ground cloves, allspice, cinnamon, ginger. Boil about two hours and bottle while hot. Chili Sauce Twelve large ripe tomatoes peeled, two large onions and four green peppers, two tablespoons brown sugar, four of salt, one cup of vinegar

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