No, it is not Mexican. Actually, more than 80 years ago, my husband’s grandmother from Sweden was making chili sauce which became a tradition in his family. It’s great on scrambled eggs, mixed in mayo for hamburgers, or our favorite; pot roast. Often a Sunday meal, the chili sauce was lavishly spooned over each one’s piece of roast.
The recipe has been passed down for five generations. The original recipe’s measurement tools have been slightly changed for obvious reasons. It called for a bushel of tomatoes which most of us today aren’t familiar with. It also called for a milk pan of onions. Most of us wouldn’t know a milk pan if we saw it. It also called for a handful of salt which is questionable. Today’s recipe still tastes the same even with conversions.
Each fall, members of my family gather to bottle this tradition. This year Ellie and I made one batch. Next week, two other grandchildren will be here to help. A quart of it is given to each family at Christmas with the understanding there is more on the shelf here at home to enjoy year around.
12 pounds tomatoes
2 cups celery
2 1/2 cups onions chopped
3 green peppers chopped
3 red peppers chopped
2 cups white sugar
1 cup brown sugur
3 cups cider vinegar
3 tablespoons salt
1 tablespoon dry mustard
1 tablespoon celery seeds
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
Yields about 10 pints
1. Scald tomatoes in boiling water until skin breaks, about 30 seconds.
2. Cool tomatoes. You might not have to drop them in cold water. Sometimes setting them in a tray to cool works.
3. Peel skin and remove core and cut into quarters.
4. Place in large pot and cook 15 minutes until a lighter colored tomato water rises to the top.
5. Remove several cups of juice. Discard.
6. Stir in remaining ingredients.
7. Simmer 2 hours, stirring at least every 6 minutes since it scorches easily. The mixture will be thick.
8. Pour into sanitized, hot jars. Place hot lids on, screw tightly, and process 15 minutes (longer if you are at a high altitude).