Chili Sauce

7 cup peeled, chopped, ripe tomatoes (about 12 medium-sized)
3 large onions, chopped
3 large green peppers, chopped
1 Tbsp salt
1 cup sugar
1 cup light corn syrup
2 cup vinegar
2 tsp. whole cloves
2 tsp. whole allspice
1/2 tsp. crushed red pepper
(or 2 large chopped
jalapeno peppers)
3 sticks cinnamon, broken

Put spices in a bag or tea egg. Bring mixture to a boil
in a large heavy pan. Push spice bag into tomatoes. Cook on
medium heat for 1 hour. Stir a little. Lift out large pieces
with a slotted spoon and mix in a blender or by hand. Return
to pot and cook on low heat until it is as thick as you like it
(1 to 2 hours). Makes 8 pints. Good with meat, fish, eggs,
potatoes or almost anything else.
Optional Spices: 1 bay leaf, 1/2 teaspoon oregano and 1
chopped clove of garlic.


From: Tonkcats@cs.com
Newsgroups: rec.food.recipes
Date: 29 Jan 2000 05:58:06 -0700