Ingredients
4 qt peeled, cored, chopped, red-rip tom, atoes (about 2
2 cup chopped onions, about 2 md
2 cup chopped sweet red peppers
1 hot red pepper, finely chopped
1 cup sugar
3 tbsp salt
3 tbsp mixed pickling spices
1 tbsp celery seed
1 tbsp mustard seed
2 1/2 cup vinegar
Directions
Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a
lg sauce pot. Cook gently 45 minutes. Ties spices in a cheesecloth
bag; add to tomato mixture; cook until mixture is reduced by one
half, about 45 minutes. As mixture thickens, stir frequently to
prevent sticking. Add vinegar and cook slowly until as thick as
desired. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch
head space. Adjust caps. Process 15 minutes in boiling water bath.
Yield: about 6 pints.
Servings: 1 servings
Chili Sauce 2 Recipe brought to you by Recipe Ideas
Categories: Chili; Sauce
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into antiquity, in truth as far into history as the early Egyptians, and possibly even further. Having said that, generally, these old cook books were just basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals were split into starters, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the ancient Romans were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. Moving on, there were some books published in the 1300s - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the curry that appears on menues today, but rather recipes for the types of meals on the menues of the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an eruption in publications on food, some of which still exist in private collections. During the following few centuries, the rich and powerful families of Europe strove to serve up the most extravagent banquests, and consequentially chefs and their recipes could command a high salary. Even so, it was during the 19th century that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, verifying, and publishing the recipes of their peers. By the advent of the 1900s, cookery publications are greatly in demand as a result of better eduction, increased leisure time and having more money to spend. The revolution that is television brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chili Sauce 2 recipe.
