Sep 12, 2009

Chili Sauce

It doesn't seem like many people I know are familiar with, or have even heard of, chili sauce, which is a shame. This recipe comes from my Grandmother Beck and one of her neighbors in St. George, Utah. Antone and Vilate Prince were pioneer descendents in St. George when my grandparents, Elden and Florence Beck, moved there in 1933. Antone (Pa Prince) was the sheriff of that small community. Vilate (Ma Prince) shared this recipe with my grandmother during the time they both lived in St. George.

Chili sauce makes meatloaf worth eating. We also use it on stuffed peppers, omelets, roast beef, and in homemade Thousand Island dressing. And we make a dip for crackers by spreading cream cheese on a plate, then topping it with chili sauce, chopped hard boiled egg, baby shrimp, and then letting it chill. Yum! I'm not sure why this recipe is called chili sauce since there are no chilies in it. But in any case, this is a recipe that my family and extended family love. By the way, store-bought chili sauce does not even come anywhere close to homemade.

1 bucket ripe tomatoes
6 large green peppers
10 medium-size onions, peeled and quartered
4 tablespoons salt
1 quart sugar
1 cup cider vinegar
1 teaspoon cloves
1 teaspoon cinnamon
Dash of pepper

Scald tomatoes, peel, and cut into quarters. Let drain in colander or sieve. Set aside. Wash and remove seeds from the peppers; cut into quarters. Coarsely grind peppers and onions in food grinder and then drain some of the liquid off in a colander or sieve. Combine all ingredients in a large pan, and simmer over medium heat, uncovered, until chili sauce is thickened (about 3 hours). Makes 20 to 24 half pints.