This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Green-Tomato Chili Sauce . . . a savory chili sauce using green tomatoes.
4 quarts green tomatoes
1/2 cup salt
6 large onions, chopped
1/2 cup sugar
3 red sweet peppers
3 green peppers
1 tablespoon celery seed
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon whole cloves
1/4 cup powdered dry mustard
3 cups cider vinegar
Chop tomatoes; put in a bowl. Sprinkle with salt and let stand overnight. In the morning, drain off the liquid. Combine tomato mixture with remaining ingredients in a large kettle; mix well. Bring to a boil and simmer until tender, about 20 minutes, stirring occasionally. Pour into hot sterilized jars filling to within 1/2″ of the top of jars. Seal immediately. Cool on a rack. Label and store in a cool dry place. Makes about 8 pints.