"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chili Sauce III Recipe

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This recipe for Chili Sauce III, by , is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Hooper

Category:
Category:

Ingredients:  
Ingredients:  
12 large ripe tomatoes
2 large onions
4 green peppers
2 tbs salt
1/2 c sugar
1 tsp cinnamon
1 tsp cloves
2 1/2 c vinegar

If desired 2 hot red peppers, seeded and chopped.

Directions:
Directions:
Peel the tomatoes and onions, remove seeds from peppers and chop them fine. Stir all together and add salt, sugar, cinnamon, cloves, and vinegar. Cook slowly for 45 to 60 minutes or until thick, stirring occasionally. Pour into hot sterilized jars and seal.


Number Of Servings:
Number Of Servings:
4 pints
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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