Andys Experimental Chili 001 Sep 2003 Recipes

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CHILI SAUCE 1959 (VRP 001)



Chili Sauce 1959 (VRP 001) image

Spicy and full of zest, this Chili Sauce is hot enough to be served with seafood cocktails. Try it, too, for a spot of lusty flavor with a roast or with grilled hamburgers.

Provided by Vintage Recipes by Billie Hillier

Categories     Condiment Recipes

Number Of Ingredients 9

6 pounds (about 18 medium sized) ripe tomatoes
1 1/2 cups coarsely chopped green pepper
1 1/2 cups coarsely chopped onion
1 tablespoon finely minced hot red pepper
1 1/2 cups cider vinegar
3/4 cup firmly packed brown sugar
1 tablespoon salt
1 teaspoon whole cloves
1 3" stick cinamoon

Steps:

  • Set out a large, heavy sauce pot or kettle and three 1 pint jars with covers
  • Rinse tomatoes
  • Taking a few at a time, dip tomatoes in boiling water for several seconds
  • Peel, cut out, and discard stem ends
  • Cut tomatoes into quarters
  • Discard the seeds
  • Coarsely chop the tomatoes (enough to yield 9 cups)
  • Measure into the sauce pot the vinegar, brown sugar, and salt
  • Tie spices in a spice bag (see Cucumber Pepper Relish)
  • Add spice bag to the sauce pot and put over medium heat
  • Stir until sugar is dissolved
  • Bring mixture to boiling
  • Add the chopped vegetable and cook rapidly until thick, stirring frequently to prevent sticking
  • Length of cooking time will vary with ripeness of tomatoes
  • Meanwhile, wash,sterilize, and drain jars and covers (see Cucumber Pepper Relish)
  • When sauce is thick, skim to remove foam
  • Fill drained jars immediately and seal tightly

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, Sodium 0 grams sodium, Sugar 0 grams sugar

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