|
#1
|
||||
|
||||
![]()
__________________
![]() |
#2
|
||||
|
||||
![]()
LazyBear's Utah Pioneer recipe from the 1880's
(from my family line) Sweet Chili Sauce 32 Cups (8 quarts) tomatoes, skinned and mashed 8 C. apples, cored and ground up 8 C. ground onions 8 C. ground green peppers 4 C. sugar 1/2 C. salt 3 t. cinnamon 2 t. clove powder 2 t. nutmeg 2 t. black pepper 3 C. vinegar Put all ingredients in a large pot. Gently bring to a boil, turn heat down to medium. Cook until it thickens to desired consistency. Watch closely and scrape bottom of pan to prevent sticking. High Altitude - 4,400 feet+ bottle 8 pounds pressure Quarts 12 min Pints 10 min |
#3
|
|||
|
|||
![]() Quote:
__________________
Jennie |
#4
|
||||
|
||||
![]()
I eat the Chili Sauce on everything, like I would a salsa.
It's a kind of a mixture of all of these flavors: * sweet and tangy BBQ sauce * spicy mild salsa * ketchup The smell of it cooking reminds me of a dessert, because of the cinnamon, cloves and nutmeg. Once you've eaten it, you'll want the sauce on all kinds of meat. |
![]() |
Bookmarks |
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | |
Thread Tools | |
Display Modes | |
|
|