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Chili Sauce
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Tastes like an expensive brand

Serves/Makes:2 cups

  • 1 16 oz (448 grm). can tomatoes, undrained (about 2 cups)
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 1/2 medium-size green pepper, chopped
  • 1/2 cup (125 ml) cider vinegar
  • 1/4 tsp (1 ml) ground allspice
  • 1 tsp (5 ml) cinnamon
  • 1/3 cup (80 ml) sugar
  • 4 drops to 6 drops Tabasco
  • 1/2 tsp (2 ml) salt
  • Simmer tomatoes, onion, celery and green pepper until vegetables are tender.
  • Let cool until safe to put in a blender (which can erupt if contents are hot).
  • Pulse (turn on and off quickly) in blender until vegetables are finely chopped but not liquidized.
  • Put back in pan with the rest of the ingredients.
  • Simmer uncovered until thick, stirring every five minutes or so.
  • Cool.
  • Taste and adjust sugar, vinegar or Tabasco if necessary.
  • Starts at 3 cups (700 ml), cooks down to 2 cups (475 ml).
If you don't have allspice, put in a tiny amount of nutmeg and a very small pinch of ground cloves, just a whisper. Too much and it will overwhelm the other flavors. I can't remember where I got this recipe, long ago.

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