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Chili Sauce

(Pickles.) - (My Recipes Tried And True)


Six large tomatoes, three small green peppers, one onion, two large

tablespoons sugar, salt to taste, one and one half cups vinegar,

tomatoes peeled, peppers and onions chopped fine and all boiled one


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18 large red tomatoes.
10 medium-sized onions.
10 sweet peppers (green or red).
1 cup sugar.
3 scant tablespoonfuls salt.
1-1/2 cups vinegar (cider vinegar).
Tie in a small cheese cloth bag the following:
1 large teaspoonful whole allspice.
1 large teaspoonful whole cloves.
About the same quantity of stick cinnamon.
Chop tomatoes, onions and peppers rather finely; add vinegar, sugar
and salt and the bag of spices and cook slowly about 2-1/2 hours. Fill
air-tight glass jars with the mixture while hot. This is a
particularly fine recipe of Aunt Sarah's.
This quantity will fill five pint jars. Canned tomatoes may be used
when fresh ones are not available.

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Chili Sauce

Twelve large, ripe tomatoes, two onions, two green peppers, two

tablespoonfuls salt, one cup sugar, one cup vinegar, one teaspoonful

each cinnamon, allspice, cloves; chop fine, boil about two hours.

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Chili Sauce

One peck ripe tomatoes, twelve large onions, four cups vinegar, six

tablespoonfuls salt, twelve large tablespoonfuls sugar, four red mango

peppers, ground cloves, cinnamon, allspice and nutmeg to taste; chop

onions and peppers fine; cut tomatoes in small pieces and drain. Boil

all things half an hour. Put in sealed jars.

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Chili Sauce

Four dozen ripe tomatoes, eight green peppers, three cups of chopped

onion, eight cups of cider or wine vinegar, two cups of brown sugar, two

teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls

of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt.

Skin the tomatoes and put them in the kettle over the fire; as soon as

the water runs from them, take out half of it, then put in the onions

and peppers chopped, boil together four hours, stir constantly the last

hour to prevent burning, then add the other ingredients and simmer long

enough thoroughly to mix them. Put the sauce in small bottles, cork

tight and seal and keep in a dark place.

Other Recipes

Chili Sauce

30 large red tomatoes

12 medium sized onions

4 red peppers

3 teaspoons salt

12 teaspoons brown sugar

10 cups cider vinegar

Chop tomatoes by themselves, then add finely chopped onions and peppers.

Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and can.

Other Recipes

Chili Sauce

Fifty large, ripe tomatoes, six green peppers, six red peppers, eight

onions and six garlics, eight tablespoons salt, eight tablespoons

sugar, twelve cups vinegar, celery, cloves, cinnamon and allspice to

taste. Chop peppers and onions very fine. Peel and chop the tomatoes.

Boil two hours; stir while boiling.

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