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Kraft-Style Chili Sauce

1

peck ripe tomatoes : 8 quarts

6

green or red bell peppers

6

large

white onions

2

cups

brown sugar

3

cups

cider vinegar

3

Tbsp

coarse salt

1

Tbsp

black pepper

1

Tbsp

allspice

1

tsp

ground cloves

1

tsp

ground ginger

1

tsp

ground cinnamon

1

tsp

ground nutmeg

1

tsp

celery seed

optional, ingredients:

1

Tbsp

dried hot pepper pods

2

Tbsp

dry mustard

1

Wash, peel and quarter the tomatoes. Remove the seeds and membranes from

2

the peppers. Peel the onions, quarter. Put the peppers and onions (and

3

dried hot pepper pods if used) through a food grinder or processor.

4

Combine all ingredients and simmer slowly until very thick, about 3

5

hours. Stir frequently so bottom does not burn. Add salt if needed. Put

6

sauce in small sterile jars. Seal and process 15 minutes in boiling

7

water bath. Store in a cool dark place.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (75.9 ounces).

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

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2290.05

Calories From Fat (2%)

50.42

% Daily Value

Total Fat 5.84g

9%

Saturated Fat 1.33g

7%

Cholesterol 0mg

0%

Sodium 21240.28mg

885%

Potassium 2751.75mg

79%

Total Carbohydrates 538.78g

180%

Fiber 21.45g

86%

Sugar 469g

 

Protein 14.87g

30%