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Dark and Tangy Chili Sauce

Source: Weldon Russell
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Active Time:  2 Hours 10 Minutes
Total Time:  2 Hours 10 Minutes
  Makes about 5 quarts
Pour this over roasting chicken pieces, serve as a garnish for burgers, or use it as a dip for fresh vegetables or corn chips as part of a spicy picnic or party menu.
30-40 ripe tomatoes
5-7 medium onions
8 green bell peppers
5 tablespoons brown sugar
3 tablespoons salt
5 cups cider vinegar
1 tablespoon each cloves, grated ginger, nutmeg, ground cinnamon
pinch allspice
In a food processor, chop the tomatoes, onions, and peppers to a coarse consistency. Transfer the tomato mixture to a saucepan. Add the brown sugar, salt, and vinegar. Cook for 2 hours over low heat, stirring frequently and being careful not to burn.

Add the spices and cook for about 2 more hours, stirring frequently.

Remove from heat, and spoon the sauce into clean freezer containers. Seal the containers, label, and freeze. Store for up to 6 months, thawing in the refrigerator when required.

PREPARATION TIPS: Nutmeg is best bought whole and grated as you need it; the flavor is infinitely superior to store-bought ground nutmeg. You can either use a special grinder (click on "Nut Mills" in the "We Suggest" column), or grate it on a fine grater. Also, there are two varieties of cinnamon available: Cassia cinnamon is more pungent than Ceylon cinnamon and is a dark, reddish brown color.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 5 quarts
Calories: 10
Sodium: 133mg
% Cal. from Fat: 0%
Carbohydrates, Total: 3g
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