25 ripe tomatoes (medium sized). 1/2 cup brown sugar.
4 large white onions. 6 peppers. (chopped fine)
4 teaspoons of ginger. 4 teaspoons of allspice
1 teaspoons of cloves. 2 tablespoons of salt.
1 qt. vinegar.
Mix these materials and cook for one hour, stirring occasionally. The
consistency should be quite thick and more than an hour's cooking may be
necessary. Strain or not as desired, but if strained put back in the
kettle and bring to the boiling point before scaling. Use tall wide necked
bottles and fill to overflowing, using the same precautions as you would
in canning fruit. The chili sauce is quite "hot," but this can be remedied
by altering the number of peppers and onions. In preparing, the tomatoes
should be washed; scalded and peeled. The peppers should be washed in cold
water, the stems removed and the peppers chopped finely. Chop the onions
finely in the same bowl as the peppers.