Chili sauce 3

 
                               CHILI SAUCE 3
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   50       lg           Tomatoes
   12       lg           Onions -- chopped
    5       lg           Sweet red peppers -- chopped
    1       lg           Bunch celery -- chopped
    3                    Or 4 cloves garlic -- crushed
    2       ts           Dry mustard
    1       qt           Cider vinegar
    3       c            Light brown sugar
    2 1/2   ts           Salt
    1       tb           Ground pepper
    2 1/2   tb           Whole allspice
 
   Scald and peel the tomatoes, cut into pieces and
   remove the seeds. Put them to cook in a large kettle..
   Bring to a rolling boil, lower heat and continue to
   cook. As they cook, the solids will settle and almost
   clear water will rise to the top.  Remove as much of
   this as you can, so the sauce will be thick and not
   runny. When the tomatoes are fairly thick, add the
   onions, red peppers, celery and garlic. Blend the
   mustard with a little vinegar and add the mustard
   paste, vinegar, brown sugar, salt, pepper and the
   allspice which has been tied in cheesecloth. Cook
   gently 1 1/2 hours. Remove the spice bag after the
   first half hour. Taste and add seasoning if needed.
   Pack into hot sterilized jars and seal at once.
  
 
 
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