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Chili Sauce

Chili Sauce

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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Chili Sauce
Yield: 3 pints

Chili Sauce 1959 (VRP 001)

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.


  • 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


  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

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Donnaree Smith

Tuesday 15th of October 2019

Sowers is my great great grandmother that married a Smith .


Wednesday 16th of October 2019

Is your family from Ohio?

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