Chili Sauce #3

More chili sauce, that often ignored close cousin of ketchup… the one seen hanging around at the dance but never picked to boogey down.  Here is yet another recipe for chili sauce… this one from the awesome 1901 cookbook.  I think you would probably make this in the crockpot as well.  What pepper you will use will depend on how hot you want this.  A cayenne, cherry, or jalapeno will give you a nice spice without a ton of heat.  Dabbling in the Serrano or Habanero is not for the weak.  For something totally different, char Anaheim peppers, place them in a paper bag for about 10 minutes, remove all the skin and chop to put in the sauce.  it will be completely different and have a wonderful smoky taste and aroma.

Chili Sauce

8 quarts ripe tomatoes

1pound brown sugar

¾ cup salt

1 oz. cloves

1 oz. cinnamon

1 oz. allspice

1 oz. celery seed

1 teaspoon black pepper

1 teaspoon ground mustard

1 teaspoon ginger

1 ½ quarts vinegar

1 onion chopped

¼ cup horseradish

1 hot red pepper or ¼ teaspoon ground

Peel, seed and chop tomatoes, unless using a food mill.  Place prepared tomatoes in non-reactive pan.  Add vinegar and sugar, and tie all spices into a piece of cheesecloth and drop into pot.  Add onion, horseradish and hot red pepper.  Bring to a boil and simmer for 45 minutes.  Remove spice bag and blend with blender or run through food mill.  Return to pot with spice bag and reduce til desired thickness.  Pour into prepared pint jars and seal.

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