Aunt Rose's "Chile" Sauce Recipe

(my father was an ex-army cook, WWII, and when he cooked there were no small pots used in the kitchen) (memories of Thanksgivings past)

Doing some genealogical studies a few years back, I looked and looked on the Internet for a recipe for "chili sauce" that my great aunt Rose had assembled in her Nicetown kitchen (Phila.) Some fifty odd years ago during a long summer break in grade school.

Great aunt Rose was a Meehan, her mother nee Breslin of the Mt Carmel, Pa. Breslins and Meehans, before that female family tree branch hooked up with several male McShea cousins over in McAdoo, Pa.. Aunt Rose was both my father's aunt by marriage and his first cousin once removed through his mother who was Breslin btw.

My father had a vacation and little money. He also wanted Aunt Rose to share a recipe that his mother had used to make. Aunt Rose was getting along in years. We went to a farmer in the country, bought fresh veggies and assembled something like an Irish-American version of salsa. Then there was the "canning" of such into mason jars.

I lost Aunt Rose's recipe that my father had written down. The "chili sauce" that she had made resided in my stored memory until I found something close to the original in composition and after I made it - in taste. In retrospect the Quest or the end of the search was probably as satisfying as the food.

I found a recipe in the 1923 Fanny Farmer cookbook under the label "Celery and Tomato" relish on the Internet that fit my memory and visuals of those two long dead relatives, my father and great aunt Rose, on that day in the kitchen five odd decades ago. The Internet does in many small ways serve humanity or at least this human from time to time.

(and of course the "chili sauce" recipe)

Tomato and Celery Relish

1 onion finely chopped
1 tablespoon salt
1 large green pepper, chopped
2 tablespoons sugar
1 large bunch celery, chopped
2 allspice berries
2-1/2 cups canned whole or fresh tomatoes
2/3 cup vinegar

Mix ingredients, heat gradually to the boiling-point, and cook slowly one and one-half hours. Cayenne or dry mustard may be added if liked more highly seasoned.


FYI:

Heinz 1910 - Chile Sauce - Tomato Relish