1904 - The Blue Grass Cook Book

Chili Sauce

DDV CULINARY

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.