Chili Sauce
A dish where dozen ripe tomatoes and dozen onions finely chopped do the work.
Ingredients
US
Metric
- 2 dozen ripe tomatoes
- 1 dozen onions finely chopped
- 1 dozen peppers finely chopped
- 1 cup brown sugar
- 4 cups cider vinegar
- 4 tablespoons salt
Steps
- PROCESS: Scald, peel and chop tomatoes; then add remaining ingredients in the order given. Place on range, bring to boiling point and cook slowly until thick. Add more salt and sugar if necessary. Turn into sterilized fruit jars, seal and store. Serve with meats, fish, etc.
This is a variation — Gutenberg edition. Base recipe: Chili Sauce →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 234 |
|---|---|
| Protein | 1.1 g |
| Fat | 0.2 g |
| Carbs | 50.9 g |
| Fiber | 1.5 g |
| Sodium | 5687 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States