Wednesday, July 17, 2019

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Chili Sauce


11 quart basket of ripe tomatoes
10 large onions
3 small green peppers or 1 large
2 red peppers
1 bunch celery
4 tbsp salt
3 cups vinegar
6 cups white sugar
1 tbsp whole mixed spices


Cut tomatoes fine and drain
Cut onions, peppers and celery fine
Put spices in a spice bag (fine cheescloth or clean "J-Cloth")
Boil all ingredients until it thickens
place in sterilized bottles and cap tightly
Cap should seal as contents cools.
Store in cool, dry, dark area.
Will keep for a year or more.
Note: The biggest difficulty with this recipe is getting the sauce thick enough. It is very important that the tomatoes are drained, although the juice can be used to make tomato juice.
This sauce is delicious with bacon and eggs.

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