Home › The Waldorf Kitchen › Chili Sauce

Chili Sauce

Chop twelve green peppers and eight large onions very fine, place them in a saucepan with four dozen peeled tomatoes, sixteen tablespoonfuls of moist sugar, six of salt and six breakfast cupfuls of vinegar. Set the saucepan on the fire and boil gently for an hour. Let the mixture cool and pour it into jars and cover over; it is then ready for use. Of course a smaller quantity can be made by simply reducing the quantity of the ingredients.