Chilie sauce recipe that was not brought over by now dead ancestors

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Now because Google is a finicky creature this is where I should be posting long stories of how this Chilie (yes that is how it was spelled) was written down by my great-great-grandmother after smuggling it into the United States. The truth is my family background is primarily German, Swiss, and Polish (with a tiny bit of Irish). I don’t think spicy existed in their lexicon- well outside of mustard and horseradish. The honest truth? This recipe came from a recipe card box I bought at Amvets. So no fancy story today.

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Chilie Sauce

Course Condiment

Keyword chili, chili sauce

Servings 14 half pints

Author unknown

Ingredients

• 24 tomatoes ripe
• 2 green peppers sweet
• 2 red peppers hot
• 8 onions medium
• 1 quart vinegar
• 8 tbsp. sugar
• 4 tsp salt
• 1 ¼ tsp dry mustard

Tie in piece of cheesecloth

• 1 tbsp. ground allspice
• 4 tsp allspice
• 1 large cinnamon stick

Instructions

• Peel and cut up tomatoes.
• Chop onions and peppers.
• Combine the other ingredients.
• Cook mixture until thick, stirring frequently for about 1½ hours.
• Pour in sterilized jars.