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Chili Sauce 2

7

cup

peeled, chopped, ripe tomatoes (about 12 medium-sized)

3

large

onions, chopped

3

large

green peppers, chopped

1

Tbsp

salt

1

cup

sugar

1

cup

light corn syrup

2

cup

vinegar

2

tsp.

whole cloves

2

tsp.

whole allspice

1/2

tsp.

crushed red pepper

(or, 2 large chopped

jalapeno, peppers)

3

sticks cinnamon, broken

1

Put spices in a bag or tea egg. Bring mixture to a boil in a large heavy

2

pan. Push spice bag into tomatoes. Cook on medium heat for 1 hour. Stir

3

a little. Lift out large pieces with a slotted spoon and mix in a

4

blender or by hand. Return to pot and cook on low heat until it is as

5

thick as you like it (1 to 2 hours). Makes 8 pints. Good with meat,

6

fish, eggs, potatoes or almost anything else.

7

Optional Spices: 1 bay leaf, 1/2 teaspoon oregano and 1 chopped clove of

8

garlic.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (70.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2132.15

Calories From Fat (1%)

26.59

% Daily Value

Total Fat 3.33g

5%

Saturated Fat 0.84g

4%

Cholesterol 0mg

0%

Sodium 7242.23mg

302%

Potassium 2163.35mg

62%

Total Carbohydrates 567.62g

189%

Fiber 22.87g

91%

Sugar 493.02g

 

Protein 10.11g

20%