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cookbook habit
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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.
Chilie Sauce
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.
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