Chili Sauce III

Ingredients

• thirty-five large ripe tomatoes
• ten bell peppers
• eight onions
• four teaspoons of cinnamon
• four teaspoons of cloves
• four teaspoons of ginger
• four tablespoons of salt
• eight tablespoons of sugar
• eight cups of vinegar

Method

1. 1

   Peel and chop the tomatoes very fine; cut the peppers and take out one-third of the seeds; peel the onions, chop them and the peppers together very fine, and put in a large preserving kettle; when they begin to boil, add spices and vinegar.

2. 2

   Boil all together two hours, stirring frequently to prevent burning.

3. 3

   When cold, put in wide-mouthed bottles and cork tightly.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 15. The excerpt below is the record exactly as published.

Chili Sauce, III. — Thirty-five large ripe tomatoes, ten bell peppers, eight onions, four tea.spoons of cinnamon, four teaspoons of cloves, four teaspoons of ginger, four tablespoons of salt, eight tablespoons of sugar, eight cups of vinegar

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