Mom's Chili Sauce

The smell of this sweet, tomato-based sauce that my mom made every fall evokes all that is wonderful with that season. One Saturday every fall, the house was filled with the most aromatic smell of these ingredients simmering on the stove for hours. Mom served with roast beef, our most traditional Sunday Dinner, but I use it for making Thousand Island Dressing, cocktail sauce, and as a crostini topping over goat or feta cheese.

Servings: I’m guessing 3-4 quarts. It’s a big potful. I’ll measure next time I make it and update here.

Ingredients:

1 peck* ripe tomatoes (skinned)**

6 onions

6 green peppers

3 - 4 cups vinegar

2 cups sugar

2 T. salt

1 T. cinnamon

1 T. dry mustard

1 T. ground cloves

Chef's Tip: * A peck is half a bushel, but no one these days knows how much a bushel is anymore.  The best I can come up with is a flat of tomatoes, or about 20 - 25 medium sized tomatoes.

** The easiest way to peel a tomato is to blanch it as follows. First, fill a large pot with water.  Bring to a boil, then drop the tomatoes in the boiling water, a few at a time for about 1 minute.  Remove from water and let cool.  Skin should slip off easily.  If not, immerse for a little longer.

Instructions:

1.  Rough chop onions and green peppers.  Place in food processor and process until finely chopped.

2.  In large, heavy stock pot combine all ingredients.

3.  Bring to boil.  Reduce heat to simmer and cook until thick, about 3 hours.

4.  Can in bottles according to canning methods, or place in freezer containers and freeze.