"The belly rules the mind."--Spanish Proverb

Chili Sauce Recipe

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This recipe for Chili Sauce, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liz Crawford
Added: Thursday, October 18, 2007


4 qts. tomatoes (skinned, cored and seeds squeezed out)
3 cups onions, diced
2 c. green pepper, diced
2 c. sugar
3 c. vinegar
3 T. salt
1 T. tabasco
1 tsp. ground nutmeg
1 tsp. garlic powder
1 tsp. celery seed
1 T mustard seed
1 tsp. cinnamon
1 tsp. dry mustard
1 tsp ground cloves
1 T. crushed red pepper

Place all ingredients in a large kettle. Boil for at least two hours or until thick. Put into pint jars. Process in pressure cooker at 10# for 8 minutes.

Personal Notes:
Personal Notes:
The original Chili Sauce recipe was Grandma Paull's. This version was created by Uncle Eric Kretschmar when the "ketchup spice" called for in Grandma's original recipe was no longer available. Uncle Eric experimented until he figured out the combination of spices that most closely matched the original taste. This has been a staple on Mom's table for years. It can always be found next to the meat, right by it's partner, Garden Relish!




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