Chili Sauce No. 3

Ingredients

• 1 No. 2 can tomatoes
• 1/2 cup vinegar
• 1 tbls. cinnamon
• 1/4 cup sugar
• 1 medium onion chopped fine
• 1/2 t-spoon salt
• 1 green pepper chopped fine

Method

1. 1

   Mix thoroughly and boil 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 49. The excerpt below is the record exactly as published.

CHILI SAUCE NO. 1. 1 can or qt. ripe tomatoes. 1 t-spoon cloves. 2 cups vinegar. 1 t-spoon salt. 1 cup sugar. 1 t-spoon celery seed or, 1 t-spoon black pepper. 1 bunch celery, (cut fine). 1 t-spoon cinnamon. 1 small onion, (cut fine) . Mix all ingredients and boil until onion is soft. Seal hot. Mrs. George S. Obear, Jr. CHILI SAUCE NO. 2. 24 large ripe tomatoes. 4 cups vinegar. 6 large onions. 2 t-spoon cinnamon. 4 pods hot red pepper. 1 t-spoon each cloves and all- 3 tbls. salt. spice. 2 cups sugar. Pour boiling water over tomatoes, let stand few minutes until skin slips off easily. Cut up fine, tomatoes, onions and peppers. Cook all together, stirring constantly until thick. Seal hot. Mrs. W. V. Green. GREEN TOMATO SAUCE. V'l pk. green tomatoes. 1/2 Pt. white mustard seed. 2 white hard head cabbages. 4 lbs. sugar. 15 white onions. 1 tbls. celery seed. 1 large stalk celery. 1 tbls. ground cloves. 25 cucumbers. 1 tbls. ground allspice. 11/2 gals, best vinegar. Cut vegetables into small pieces, salt down over night in stone crock. Pour off brine and rinse vegetables in cold fresh water. Pour over vegetables vinegar and sugar ; add mustard, celery seed, and spices. Cook until tender. Seal hot in jars with glass tops and new rubbers. Mrs. Joel Hunter. CHILI SAUCE NO 3. (Made with canned tomatoes) 1 No. 2 can tomatoes. 14. t-spoon red pepper. 1/2 cup vinegar. 1 tbls. cinnamon. 1/4 cup sugar. 1 medium onion chopped fine. 1/2 t-spoon salt. 1 green pepper chopped fine

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