Marshland's Chili
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
celery
chopped |
|
| 4 | pounds |
tomatoes
chopped, ripe |
|
| 3 | each |
green bell peppers
chopped |
|
| 3 | sticks |
ginger root
|
*
|
| 6 | cups |
sugar
white |
|
| 3 | cups |
apple cider vinegar
|
|
| 4 ½ | tablespoons |
pickling spices
mixed, tied in a bag |
*
|
| 2 | tablespoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
celery
chopped |
|
| 1.8 | kg |
tomatoes
chopped, ripe |
|
| 3 | each |
green bell peppers
chopped |
|
| 339 | g |
ginger root
|
*
|
| 1.4 | l |
sugar
white |
|
| 7.1E+2 | ml |
apple cider vinegar
|
|
| 68 | ml |
pickling spices
mixed, tied in a bag |
*
|
| 3E+1 | ml |
salt
|
|
Directions
Wash and chop celery; scald, peel and chop tomatoes.
Remove veins and seeds from peppers, cut in thin strips.
Combine all three vegetables in a heavy preserving kettle; add remaining ingredients.
Simmer until thick.
Remove ginger.
Fill sterile jars to overflowing with chili sauce.
Variation: Jellied Squares. This relish is delectable when it is set with plain gelatin, cut in squares and served with cold meats.
Soak 1 tablespoon gelatin in ¼ cup cold water for 5 minutes.
Dissolve in 2 cups hot chili sauce.
Pour into an oiled pan. Chill until firm, cut in squares for serving.
