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Old 02-07-2009, 06:57 PM
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LazyBear LazyBear is offline
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Old 07-05-2009, 09:08 PM
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LazyBear LazyBear is offline
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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
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Old 07-06-2009, 08:25 AM
Jennie Jennie is offline
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Quote:
Originally Posted by LazyBear
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
Sounds delish, what do you use it for/eat it with?
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Old 07-06-2009, 11:05 AM
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LazyBear LazyBear is offline
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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.
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