MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili Sauce
Categories: Mexican, Sauces
Yield: 1 Batch

24 lg Ripe tomatoes
3 c Cider vinegar
3 lg Onions; up to 4,
- finely chopped
1 c Sugar
3 lg Red peppers; or 5 sm
4 Green peppers
1 Tiny hot red peppers;
- up to 2
2 tb Salt; or to taste

MMMMM---------------------------SPICES--------------------------------
1 ts Ground cloves
2 cl Garlic; finely chopped
1 1/2 ts Ground cinnamon
2 ts Ground ginger
1 1/2 ts Ground pepper

This is an all-round sauce for meats, barbecues, salad dressings, and
an endless variety of dishes.

Scald and peel tomatoes, then chop coarsely. Seed the peppers and
chop. Combine all ingredients with exception of the spices in a large
kettle. Bring to a boil, reduce heat, and let simmer for 2
hours--stirring occasionally. About 15 minutes before the sauce is
done add the spices--stir well and taste for seasoning and texture.
If the sauce seems too thin you may want to cook it down a bit
longer. Pour into hot sterilized jars or bottles and seal. It is best
if stored and allowed to ripen for 2 weeks.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

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