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

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

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.

Chilie Sauce

  • 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

  1. Peel and cut up tomatoes.

  2. Chop onions and peppers.

  3. Combine the other ingredients.

  4. Cook mixture until thick, stirring frequently for about 1½ hours.

  5. Pour in sterilized jars.

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Beth
http://www.swampcrone.net

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