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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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
- 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