Chili Sauce


24 ripe tomatoes
4 large green peppers
3 large onions
1/2 cup sugar
2 tablespoons salt
1 tablespoon ground cloves
1 tablespoon ground nutmeg
1 tablespoon ground ginger
1 tablespoon ground allspice
1-1/2 quarts apple cider vinegar


Skin tomatoes. Seed peppers. Cut tomatoes into small chunks and coarsely chop peppers and onions. (DO NOT use a food processer for this ). Mix in sugar, salt, cloves, nutmeg, ginger, allspice, and apple cider vinegar. Cook slowly for 2-½ to 3 hours, and seal with a HOT PACK method in clean jars. Keeps well for 8 months or longer in a cool place.

NOTE: If you want this sauce a bit hotter, use 2 sweet peppers and 2 hot peppers or to taste.


6 pints

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