This recipe comes from my friend Jerry Bullard. He is among the few people in north Mississippi who not only appreciate the culinary heritage of our area, but are preserving and practicing it as well. This recipe is from his great-grandmother, Tempie Mills.
Chili Sauce by Mama Mills
This is a long cook recipe (8 hours). I cheated and ran the ingredients through a meat grinder, but Mama Mills had to do this by hand with a knife.
24 ripe tomatoes washed and decored
12 large onions peeled and quartered
10 hot peppers
1 cup sugar
1 cup vinegar
1 tsp salt
1 tsp black pepper
4-5 cloves garlic mashed
1 tsp cinnamon or nutmeg
Add all ingredients to a large heavy bottom or cast iron pot and bring to a boil. Now the work begins; simmer until very thick, stirring most of the time. This will take several hours. If you burn this it is junk. When cooked, have sterile canning jars and lids ready, fill jars and process in boiling water canner for 15 minutes. Good stuff!