My Grandma canned this when my mom was a kid. My Grandparents would serve it as a condiment to compliment there dinner. My mom used to make this when she was first married and when we were very young kids. She would brown some ground beef and mix it with the Chili Sauce and server over a baked potato. (We like to have a lot of Sauce to beef ratio.) I honestly don't really remember eating it as a kid, but last year when I was looking through a bunch of my mom's recipes, this stood out. Why, I don' t know, but it is delish! I love the vinegary (if that is a word) tang that it has. I really like it over mashed potatos. Last year I split a batch with my mom... This year I want to have at least a batch in my freezer! I think that I will have a batch and a half! It is a great way to use up any tomatoes that you may have left in your garden or it is easy to make if you have as many farm markets as we do around here! Can or freeze it and it is great year long!
1/2 bushel tomatoes
1 peck onions
2 green peppers
2 red peppers
1 1/2 teaspoon allspice
4 cups vinegar
4 cups brown sugar
7 tablespoons salt
2 tablespoons cinnamon
1/2 teaspoons cloves
2 teaspoons black pepper
Peel tomatoes. Rought chop the tomatoes, onions and peppers. Place all ingrediants in a hugh pot on the stove and simmer for a Long Time. (I don't have any exact times, but think in the amount of hours. You want it to cook down and the vinegar, sugar and spices to penitrate all of the veggies and the juices have cooked down. ) Can or freeze. Yum.
