Hot Chili Sauce

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   Wash tomatoes and dip into boiling water long enough to loosen skins,

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   then remove skins and core. Cut up and place in colander to

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   drain.

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   Save

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   drained

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   juice

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   and

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   put in 8 quart kettle

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   and boil

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    about 30 minutes. Add other ingredients and cook

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    moderately fast, stirring often until sauce thickens to desired consistency (about 2 1/2 hours). Store in pint or 1/2 pint jars.

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    This

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    sauce may also be served as a cocktail sauce on shrimp or oysters.

* Per serving · 4 servings · Values may vary.

No additional tips available.