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Chili Sauce

210Sauce
Other: Canning
  Yield/Servings: 2 quarts  
Ingredients:
1 peck tomatoes
3 onions, quartered
4 green peppers, cut into pieces
4 sweet red peppers, cut into pieces
1 1/2 cups white vinegar
1 tbs. whole allspice
2 sticks cinnamon
1 tbs. whole cloves
1 cup sugar
3 tbs. salt
 
 
Instructions:
Place 1 cup peeled and quartered tomatoes in blender, and liquefy. Add more tomatoes while processing until container is filled. Empty into large saucepan. Repeat process for remaining tomatoes. Chop onions and peppers in vinegar. Drain well. Reserve vinegar.

Add onions and peppers to tomatoes. Tie spices loosely in cheesecloth bag and boil with vegetables until quantity is reduced to half the original volume. Stir well while cooking to prevent scorching. Remove spice bag, add vinegar, sugar and salt, boil rapidly for 5 minutes, stirring constantly. Pour immediately into sterilized jars and seal at once.
 
Submitted by: Creative Cooking USA

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