Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups chopped onions
- one cup chopped red peppers
- five stalks celery chopped
- one-half cup salt
- one cup sugar
- two tablespoons salt
- four tablespoons sugar
- one tablespoon cinnamon
- two cups vinegar
- one peck tomatoes skinned
- twelve large ripe tomatoes
- two green peppers
- one red pepper
- two large onions
Directions
CHILI SAUCE — One peck tomatoes skinned and cut in pieces, two cups chopped onions, one cup chopped red peppers, five stalks celery chopped, one-half cup salt, one cup sugar and three pints vinegar. Boil three hours after it comes to a boil and bottle hot.
MILADA R. KOREN.
CHILI SAUCE — Twelve large ripe tomatoes, two green peppers, one red pepper, two large onions, two tablespoons salt, four tablespoons sugar, one tablespoon cinnamon, two cups vinegar. Peel tomatoes and onions and chop fine. Mix with other ingredients and boil until thick. Seal hot.