"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chili Sauce Recipe

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This recipe for Chili Sauce, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Vernon
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 qts. tomatoes (2 medium = 1 lb; 20 lbs. = 40 tomatoes)
5 C onions (10-12), chopped
2 1/2 C red peppers (8-10), chopped
2 1/2 C green peppers (8-10), chopped
2 1/2 hot red peppers, chopped (or 1 can Rotel canned tomatoes)

2 1/2 C sugar
5 C vinegar
5 Tbl. salt
2 1/2 tsp. cinnamon
2 1/2 tsp. allspice
1 1/2 tsp. cloves

Directions:
Directions:
Parboil tomatoes to enable easy peeling. Then cut, mash and cook for 20 minutes. Add onions and all peppers. Add remaining ingredients and cook on a low boil for 30 minutes or more. Scoop off liquid (save for chili or spaghetti) and seal in jars. Process in water bath.

Number Of Servings:
Number Of Servings:
14 pints
Preparation Time:
Preparation Time:
FOREVER :)

 

 

 

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