Billie’s Chili Sauce
Billie's Chili Sauce
A recipe from the journal of Wilma Joyce "Billie" Simmons Stites.
Ingredients
- 7 pounds ripe tomatoes, after peeling and coring
- 5 medium onions, chopped
- 2 sweet red peppers, chopped
- 1/2 tbsp salt
- 1/2 bunch celery, diced
- 2 cups distilled vinegar
- 1 1/2 cups sugar
- 1 1/2 sticks cinnamon
- 1 1/2 tsp each of nutmeg, allspice, whole cloves
- 1/2 tsp ground ginger
- 1 or 2 small hot red peppers.
Instructions
- Place the ripe tomatoes in boiling water for about 5 minutes, then plunge in cold water. Peel the tomatoes and core.
- Cut up the tomatoes. In a large shallow pan or roaster, add the tomatoes, chopped onions, peppers and celery with the sugar, vinegar and salt. Heat to boiling. Place the spices and red peppers in a cheesecloth bag and immerse in the mixture. Put the pan in a 350 degree oven and cook for three to four hours. Stir once or twice during the last hour. Cook down to the consistency you like.
- Remove from oven, cool, remove spice bag and ladle into hot, clean, sterilized jars and seal.
