Email to Buny      

Chili: Dark & Tangy Chili Sauce

Source of Recipe

The Well Stocked Pantry


List of Ingredients

30 ripe tomatoes -- (30 to 40)
5 medium onions -- (5 to 7)
8 green bell peppers
5 tablespoons brown sugar
3 tablespoons salt
5 cups cider vinegar
1 tablespoon cloves, grated ginger, nutmeg, -- cinnamon
1 pinch allspice



Recipe

In food processor, chop tomatoes, onions and peppers into coarse consistency. Transfer tomato mixture to a saucepan. Add the brown sugar, salt and vinegar. Cook for 2 hours over low heat, stirring frequently, and being careful not to burn. Add the spices and cook for about 2 more hours, stirring frequently. Spoon sauce into clean freezer containers. Seal containers, label and freeze. Store for up to 6 months, thawing in the fridge when required. Makes 5 quarts.