Ingredients
50 large tomatoes
12 large onions, chopped
5 large sweet red peppers, chopped
1 large bunch celery, chopped
3 or 4 cloves garlic, crushed
2 tsp dry mustard
1 qt cider vinegar
3 cup light brown sugar
2 1/2 tsp salt
1 tbsp ground pepper
2 1/2 tbsp whole allspice
Directions
Scald and peel the tomatoes, cut into pieces and remove the seeds.
Put them to cook in a large kettle.. Bring to a rolling boil, lower
heat and continue to cook. As they cook, the solids will settle and
almost clear water will rise to the top. Remove as much of this as
you can, so the sauce will be thick and not runny. When the tomatoes
are fairly thick, add the onions, red peppers, celery and garlic.
Blend the mustard with a little vinegar and add the mustard paste,
vinegar, brown sugar, salt, pepper and the allspice which has been
tied in cheesecloth. Cook gently 1 1/2 hours. Remove the spice bag
after the first half hour. Taste and add seasoning if needed. Pack
into hot sterilized jars and seal at once.
Servings: 5 quarts
Chili Sauce 3 Recipe brought to you by Recipe Ideas
Categories: Chili; Sauce
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into the far past, certainly as far into history as the early Egyptians, and maybe even further. Having said that, sadly, these early recipes were just very basic pictorial recipes for preparing meals.
Progressing into Roman times around 25BC a man called Apicius created a number of documents describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of his times were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example basil, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the East, including spices such as basil and coriander. These new foods and spices caused an explosion in recipe publications, the majority of which are now in private cookery archives. By the time we get to the 20th century, cooking publications were in high demand, due to increased literacy, increased leisure time and having more money. |
We hope you enjoy this Chili Sauce 3 recipe.
