Pauline’s Chili Sauce

I’m more used to chili sauces with chilies in them. Maybe you were meant to use it to make chili and use fresh chilies with the meat?

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Pauline’s Chili Sauce

4 qts. peeled and chopped tomatoes
2 cups chopped onions
1 cup chopped sweet pepper (red)
1 cup chopped sweet pepper (green)
3 Tbsp. salt
2 1/2 cups sugar
1 Tbsp. white mustard seed
1 tsp. crushed stick cinnamon
1/2 tsp. allspice
1 1/2 cups vinegar

Combine tomatoes, onions, peppers, salt and sugar. Cook until it begins to thicken, then add vinegar and spices in a bag. Cook until it becomes thick. Pour in jars and seal.

If the juice is drained off the tomatoes before cooking, a lot of time will be saved.

Yesterdish reminder: Use modern canning techniques for safe canning.

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