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Chili Sauce from The Lily Wallace New American Cook Book

Author: Lily Wallace


  • 4 quarts chopped and peeled tomatoes
  • 2 cups chopped onions
  • 1 cup chopped sweet red pepper
  • 1 cup chopped green pepper
  • 1 small hot, red pepper
  • 3 tablespoons salt
  • 1/2 cup sugar, my mom wrote a note to this in the cookbook that says "3/4 to 1 cup sugar"
  • 1 tablespoon white mustard seed
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 cup vinegar, again, there is a note that changes this to "1 cup vinegar"


  • Combine the vegetables, salt, and sugar, and cook until the mixture begins to thicken.
  • Add vinegar and whole spices, in bag, and cook until the mixture becomes a thick sauce.
  • Pour into hot jars and seal immediately.
  • Drain juice from vegetables before adding vinegar. This will shorten the cooking period.