"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Chili Sauce, by Lori Hintzsche, is from The Brown Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 qts. peeled tomatoes chopped 2 c. onions chopped 1 c. green pepper 1 c. celery
1/4 c. canning salt 1/4 c. brown sugar 1 c. white sugar 1 1/2 t. pickling spice 1 c. white vinegar
Mix chopped vegetables and salt. Let stand overnight. Shake to drain. Don't press let drain by itself. Bring sugars, pickling spice and vinegar to a boil. Add vegetables. Cook slowly 30-45 min. Put into hot jars and seal.
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