Chili Sauce -- a Tasty Potluck Paradise Cafe Condiment

 

Capture the essence of summer with this
delicious sauce.  

Chili Sauce 

This delicious recipe is from from the 1870s.. The seasonings are very different

from what we call Chili Sauce today. It is delicious and versatile. Spoon on burgers, mix in ground beef for a tasty meatloaf. Use as a grilling sauce for chicken, liven up zucchini.  

2 quarts ripe tomatoes 

1 large onion 

6 small green peppers 

1 cup sugar 

2 1/2 cups vinegar 

2 teaspoons salt 

1 teaspoon each ground allspice, cloves, cinnamon, ginger, mace, and nutmeg 

 Peel and seed the tomatoes, peel and chop the onion, seed the peppers. Use a food processor, blender, or food grinder to chop the vegetables into very small pieces, about 1/4 of an inch. But do not over-process. You do want recognizable pieces, not mush.

 Combine the vegetables with the remaining ingredients in a large kettle. Bring to a boil, reduce heat and simmer until the onions look transparent and the mixture has thickened. Put into sterilized jars and store in the refrigerator, or you may process and seal in canning jars according to USDA procedures. 

 TO make a Sample Size 

 2 cans (14-16-ounces) Petite diced tomatoes OR  3 cups diced fresh tomatoes

1/4 cup minced onion 

1/4 cup minced green peppers 

1/4 cup sugar 

3/4 cup vinegar 

1/4 teaspoon each of ground allspice, cloves, cinnamon, ginger, mace, and nutmeg 

 Combine all ingredients in a 3- or 4-quart saucepan. Bring to a boil and then reduce heat. Simmer, stirring frequently, until onion and pepper look transparent and the mixture has thickened. Pour into a sterilized jar. May be stored in the refrigerator for two weeks. 

Bread and Butter Pickles

8 cups thinly sliced cucumbers

10 thinly sliced and seeded "picnic" sweet peppers

1/4 cup pickling salt

4 cups cracked ice

2 1/2 cups sugar

1 1/2 cups white vinegar

3/4 teaspoon turmeric 

3/4 teaspoon celery seed

1 tablespoon mustard seed

Combine the cucumbers, peppers, salt ,and cracked ice in a large bowl.  Let stand for three hours, or overnight in the refrigerator. Drain and rinse, if desired to remove salt. Combine the sugar, vinegar, turmeric, celery seeds, and mustard seeds in a large pot. Cook over medium heat, stirring until sugar is dissolved, Bring to a boil. Add the vegetables and cook for a few minutes until the mixture comes back up to a boil. Put the pickles into sterilized jars and seal with sterilized lids. They will keep in the refrigerator for two months. To keep on the shelf, follow USDA safe canning procedures. 

Makes about 4 pints.  

 Recipe from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella