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September 1998 Issue
Sauces Supreme
by Philip R. Gantt
Table of Contents | Single-page view

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Chili Sauce

This recipe was handed down by my great grandmother and was found in the personal recipe archives. It is one of many types of chili sauce to be made. This sauce may be used with meat, fowl, beans, or combinations thereof.
  • 1 gallon ripe tomatoes, quartered
  • 2 cups chopped onions
  • 1 T. mustard seed
  • 1 pod hot pepper
  • 2 cups red and green bell peppers, diced
  • 1 T. celery seed
  • 1 cup sugar
  • 3 T. salt
  • 1 T. paprika
Place the tomatoes, onions and peppers into a pot and simmer for 45 minutes. Place the paprika, mustard and celery seeds into a cloth bag and tie. Add this bag to the sauce after it has simmered for 45 minutes and then add the vinegar. Simmer for an additional 45 minutes or until as thick as desired. Add more sugar if desired. Remove the bag of spices and pour boiling hot into jars and seal for future use.
  • Yields: 12 servings
  • Preparation Time: 2 hours
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