This recipe is for my grandmother’s chili sauce. It is the best thing possible to incorporate into a meatloaf. It makes the best meatloaf in the world. This one has been passed down to myself from her and she got it from my great-grandmother, so we are on generation four with it.
- 1 peck (15 lbs) of skinned ripe tomatoes
- 1 quart of yellow onions – chopped fine
- 3 sweet peppers (green or red) – chopped fine
- 1 quart dark vinegar
- 4 Tbsp salt
- 6 cups of sugar
- 2 Tbsp ground cloves
- 2 Tbsp of ground allspice
- 2 Tbsp cinnamon
Add everything to a stew pot/stir. Bring to a light simmer. Cook with the top off and reduce the mixture over the course of an hour, stirring occasionally. Liquid should brown to a maple syrup-like color.
Jar and store for later use!
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