Here's a little recipe for an old-fashioned chili sauce that makes 2 cups rather than the 12 quarts of most canning-type recipes. I've never canned it, since it doesn't last long enough to go bad. This is a salsa-consistency sauce and goes great with meatloaf or scrambled eggs. You could even make a triple-decker chili sauce, chutney, fried egg sandwich if you're a Red Dwarf fan. (You know, someday, someone in this group should start a favourite or unusual sandwich combination thread.) Fiery Chili Sauce (Chatelaine, October - 1980) 6-8 ripe tomatoes (I've used canned in the winter) 1 large onion, finely chopped 1 green pepper, chopped ( you could probably substitute hot peppers or a blend) 1/3 cup granulated sugar 1/3 cup white vinegar 1 tsp salt 1/2 tsp celery seed 1/8 tsp dry mustard 1/8 tsp crushed chiles (A whole 1/8th tsp! Have mercy! Adjust to taste.) Generous pinches of cinnamon, ginger and mace. Peel and chop tomatoes. Place in a wide heavy bottomed saucepan. Add remaining ingredients. Boil uncovered, over medium heat about 40 minutes until thickened, stirring frequently to prevent sticking as mixture thickens. Store in refrigerator. Cheers, Sarge Date: Mon, 28 Jul 1997 19:23:02 -0400 From: John Sargant Subject: [chile-heads] Chili Sauce, Dynamite and Mailing Lists