Chicago Hot
Elizabeth Mary Jahnke, Marshfield

Raw tomatoes, peeled 10 onions, cut fine 2 red peppers, scalded, chopped 2 green peppers, scalded, chopped 1-1/2 cups sugar 1 cup vinegar Ground black pepper Red pepper 1 tsp. cassia buds 1 tsp. cloves 1 tsp. allspice 1 tsp. cinnamon 1/2 tsp. ginger

Peel tomatoes raw. Cut into chunks into a large kettle. Put in cut onions and peppers; let boil for 1/2 hour. Add sugar, vinegar, a little ground black pepper, a little red pepper. Boil 1 hour slowly. Add spices to taste just 15 minutes before done. Put in hot sterilized jars and seal. A very good, old recipe. (Editor’s note: This was the lone response we received for one of our recipe requests published in June. The quantity of tomatoes and size of onions were not part of the old recipe. We’d suggest using at least one and one-half times as many tomatoes as onions.)