Chile Sauce

Chile Sauce...

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

One bushel ripe tomatoes,two dozen large onions; chop very fine and boil one hour; then add one pint salt, two and one-half quarts vinegar, five red peppers chopped fine, two tablespoonfuls each of ground ginger and cinnamon, and one each of cloves and nutmeg. Boil steadily for about two hours; bottle and seal tightly.