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LOCATION: Recipes >> Preserving >> Chili Sauce 03

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Chili Sauce

1 peck ripe tomatoes (8 quarts)
6 green or red bell peppers
6 large white onions
2 cups brown sugar
3 cups cider vinegar
3 Tbsp coarse salt
1 Tbsp black pepper
1 Tbsp allspice
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp celery seed

1 Tbsp dried hot pepper pods, optional
2 Tbsp dry mustard, optional

Wash, peel and quarter the tomatoes.

Remove the seeds and membranes from the peppers.

Peel the onions, quarter.

Put the peppers and onions (and dried hot pepper pods if used)through
a food grinder or processor.

Combine all ingredients and simmer slowly until very thick, about
3 hours. Stir frequently so bottom does not burn. Add salt if
needed. Put sauce in small sterile jars. Seal and process 15 minutes
in boiling water bath. Store in a cool dark place.

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