Chili sauce 4
1 quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tomatoes, skinned & chopped | |
| ¾ | teaspoon | Allspice |
| ½ | teaspoon | Cloves |
| ¼ | cup | Onions, chopped |
| ½ | cup | Red bell peppers, chopped |
| ½ | cup | Green bell peppers, chopped |
| ½ | teaspoon | Red pepper flakes, crushed |
| ½ | cup | Red wine vinegar |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
Directions
Wrap allspice & cloves loosely in some cheesecloth & tie with string to make a spice pouch. In a large pot, combine tomatoes, spice pouch, onions, bell peppers & peppers flakes. Bring to a slow boil, stirring occasionally, until the quantity is reduced by half, about 30 minutes.
Add vinegar, sugar & salt. Boil rapidly for 5 minutes, stirring constantly. Remove & discard spice pouch. Let cool or spoon into a sterilized jar & seal. Store at room temperature for 1 month or in the refrigerator for up to 6 months.
"Vegetarian Gourmet" Summer, 1994 From: Mark Satterly Via: mmdoor@the_secluded_forest_bbs.bbs, 11-10-1994, recipe # 6466 in MAIN [not registered]
Submitted By MARY LOU KAKANOWSKI On 11-10-94