Chili Sauce

Chili Sauce Recipe Card Front

Front of the recipe card for Chili Sauce, which is actually a newspaper clipping with the Chili Sauce recipe from the Family Weekly newspaper dated September 6, 1959.

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Chili Sauce Recipe

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Yield: 3 pints

Chili Sauce

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.

Print

Ingredients

• 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

More Vintage Recipes

Mustard Dressing

Instructions

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

Chili Sauce