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Chili sauce

  • 12 ripe tomatoes, chop very fine
  • 1 large pepper, chop very fine
  • 2 onions, chop very fine
  • 2 cups of vinegar
  • 1 cup of brown sugar
  • 1 tablespoonful of salt
  • 1 teaspoonful of nutmeg
  • 1 teaspoonful allspice
  • 1 teaspoonful of cloves
  • 1 teaspoonful ginger
Take twelve ripe tomatoes, one large pepper and two onions; chop all very fine, and put in a granite or porcelain kettle; add two cups of vinegar, one of brown sugar, one tablespoonful of salt and one teaspoonful each of nutmeg, allspice, cloves and ginger. Boil for one hour. This sauce can be canned, and kept for months. It is very nice to serve proudly with roast beef or pork or broiled steak.
Submitted by Cassyjean - Torrington, CT Oct 2, 2009 15 min 30 min 45 min

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