Tomato Chilie Sauce

Mariete Albritton Nale
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 15 lbs tomatoes
  • 5 cups red vinegar
  • 4 cup sugar
  • 4 Tbsp cinnamon
  • 1 tsp ginger
  • 2 Tbsp red pepper, start with less (optional)
  • 1 tsp allspice
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 7 large onions
  • 15 hot peppers
  • 2 tsp salt
  • 2 tsp black pepper

Scald tomatoes, peel, core, and quarter; chop peppers, quarter onions. Put tomatoes, peppers, and onion in blender for a second. Put in large pot. Add all ingredients. Bring to boil on high heat. Reduce and boil 2 hours. Can in sterilized jars (15 pings). Delicious on fresh peas, beans, etc.


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