Title: Fiery Chilli Sauce (Chatelaine, October - 1980)
Categories: Spice Relish
Yield: 1 Servings

8	lg	Ripe tomatoes (I've used
		Canned in the winter)
1	lg	Onion, finely chopped
1		Green pepper, chopped (you
		Could probably substitute
		Hot peppers or a blend)
1/3	c	Granulated sugar
1/3	c	White vinegar
1	ts	Salt
1/2	ts	Celery seed
1/8	ts	Dry mustard
1/8	ts	Crushed chiles (A whole
1/8		Th tsp! Have mercy!
		Adjust to taste.)
		Generous pinches of
		Cinnamon, ginger and mace

Peel and chop tomatoes. Place in a wide heavy bottomed saucepan. Add remaining ingredients. Boil uncovered, over medium heat about 40 minutes until thickened, stirring frequently to prevent sticking as mixture thickens. Store in refrigerator.

FROM: Chile-Heads Digest & Mailing List

From: Dave Drum Date: 07 Oct 97 National Cooking Echo Ä

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