Heres a little recipe for an old-fashioned chili sauce that makes 2 cups rather than the 12 quarts of most canning-type recipes. Ive never canned it, since it doesnt last long enough to go bad. This is a salsa-consistency sauce and goes great with meatloaf or scrambled eggs. (Chatelaine, October - 1980) 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. Posted to CHILE-HEADS DIGEST V4 #045 by John Sargant <goldcoin@interlog.com> on Jul 28, 1997
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