Collections and curation of family heirloom mostly from my own family New England recipes from New England Clam Chowder, Baked Stuffed Lobster to Boston Baked Beans, Seafood Newburg, jams, jellies, pickles and old fashioned brown bread.
The chili sauce recipe is sweet and tangy and something I grew up on in New England. Makes a welcome condiment to hot dogs and beans on a Saturday night. It goes well with any meat, hot or cold. I like it on the side with an omelette for a weeknight supper. 12 Large ripe tomatoes 2 large onions 4 green peppers 2 tbsp salt 1/2 cup sugar 1 tsp cinnamon 1 tsp ground cloves 2 1/2 cups vinegar. Peel the tomatoes and onions, remove seeds from peppers and chop them fine. (to peel the tomatoes I put them in scalding water, then toss in cold water/ice bath) Stir all together and add salt, sugar, cinnamon, cloves and vinegar. Cook slowly for 45-60 minutes or until thick, stirring occasionally. ( I cook for about a couple hours) It makes the house smell so good! Pour into hot sterilized jars and seal. Makes 4 pints. If you want to make it hot: Add 2 hot red peppers, seeded and chopped to the pot. Also of course goes very well with chili and tacos.