Dark Hot Chili Sauce Recipe
Ingredients
18 large ripe tomatoes
4 green peppers
2 large onions
2 cups cider vinegar
1/2 cup brown sugar, firmly packed
2 tablespoons salt
2 tablespoons ginger
2 tablespoons cinnamon
1 tablespoon allspice
1 tablespoon nutmeg
Directions
Peel and cut tomatoes coarsely.
Chop peppers, and dice onions.
Combine vegetables with remaining ingredients, and bring to boil.
Simmer uncovered about 1 hour, stirring occasionally, especially as mixture thickens.
Ladle into sterilized jars, and seal.
Makes 6 pints.
Note: If tomatoes are overripe or juicy, drain off some juice before cooking.
Otherwise simmering time will have to be considerably extended before sauce reaches right thickness.
You can use drained juice in jellied salads, gravies and the like.
Chop peppers, and dice onions.
Combine vegetables with remaining ingredients, and bring to boil.
Simmer uncovered about 1 hour, stirring occasionally, especially as mixture thickens.
Ladle into sterilized jars, and seal.
Makes 6 pints.
Note: If tomatoes are overripe or juicy, drain off some juice before cooking.
Otherwise simmering time will have to be considerably extended before sauce reaches right thickness.
You can use drained juice in jellied salads, gravies and the like.
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