CHILI SAUCE
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
CHILI SAUCE
3 small green or red peppers,
12 tomatoes,
3 large onions,
2 tablespoons salt,
3 tablespoons sugar,
1 tablespoon cinnamon,
1 tablespoon black pepper,
3 cups vinegar,
1 tablespoon made mustard,
1 tablespoon mustard seed,
1 tablespoon mace,
1 grated nutmeg.
Peel tomatoes and onions and slice fine. Chop the peppers and add altogether with the other ingredients and boil till thick, about 2 hours. This is a good recipe, and will keep a long time if put in bottles and tightly corked.
It may be made in the winter when ripe tomatoes can not be had by using 2 quarts of canned tomatoes in the place of the 12 ripe ones.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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