Chili Sauce Recipe

Four dozen ripe tomatoes, eight green peppers, three cups of chopped

onion, eight cups of cider or wine vinegar, two cups of brown sugar, two

teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls

of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt.

Skin the tomatoes and put them in the kettle over the fire; as soon as

the water runs from them, take out half of it, then put in the onions

and peppers chopped, boil together four hours, stir constantly the last

hour to prevent burning, then add the other ingredients and simmer long

enough thoroughly to mix them. Put the sauce in small bottles, cork

tight and seal and keep in a dark place.

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