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Chili Sauce
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Serves/Makes:5 quarts

  • 30 or more ripe tomatoes (depending on size), chopped
  • 5 onions, chopped
  • 8 green bell peppers, chopped
  • 5 tbsp (70 ml) brown sugar
  • 3 tbsp (45 ml) salt
  • 5 cups (1175 ml) cider vinegar
  • 1 tbsp (15 ml) ground cloves
  • 1 tbsp (15 ml) grated ginger
  • 1 tbsp (15 ml) ground nutmeg
  • 1 tbsp (15 ml) cinnamon
  • pinch allspice
  • Combine tomatoes, onions and bell peppers in a saucepan.
  • Att brown sugar, salt and vinegar.
  • Heat on low for about 2 hours stirring frequently.
  • Add spices and cook for another 2 hours stirring so as not to burn.
  • Put sauce into freezer containers or glass jars.
  • Process in hot water bath, if using jars.
Vary quantities of ingredients to your taste. Chop vegetables in food processor to save time. Store in freezer for up to 6 months.

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