The Erie Cookbook Revisited: Mrs. Rindernecht's Self-Pickled Chillie Sauce
A robust Victorian-era condiment
I noticed this recipe because of the title: Green Tomato Soy Chillie Sauce. It was submitted to the 1881 Erie Cook Book by a Mrs. W.F. Rindernecht, whose husband owned a "first class" grocery store on Fifth and State specializing in "imported goods in glass" such as pickles, preserves, jams, etc.
Initially I thought this might be an early ketchup recipe, but there is a recipe for "catsup" later in the chapter which put my theory to rest. What, then, was this elixir? I worried as I cooked my way through the recipe that the direct hit of ground cinnamon would be mealy and overpowering, but the profuse amount of vinegar and salt mellowed out the spice. Forty-five minutes later, the tomatoes, peppers, and onions became coated in a tangy glaze and to my surprise, the cloves completely softened. Sinus problems this summer? Mrs. R's Chillie Sauce. Heartache? Mrs R's Chillie Sauce. Sauce it on eggs, fried bologna, or use it as a chili starter — this "self-pickled" chillie sauce is the condiment of the summer!
Mrs. R's Self-Pickled Chillie Sauce
Makes 2 cups
5 red tomatoes, diced
1 green pepper, diced
1 onion, diced
1/2 cup of kosher salt
2 cups white vinegar
1 tsp whole cloves
1 Tbsp ground cinnamon
1 tsp cayenne pepper
1 tsp chili powder
2 Tbsp mustard seed
1/4 cup of sugar
In a high sided skillet, combine the tomatoes, green pepper, onion, 1/2 cup of kosher salt and 1 cup of vinegar. Simmer on high heat for 15 minutes and then drain off the liquid. Return the tomatoes, pepper, and onion to the skillet with the remaining vinegar and all the other ingredients. Simmer on low for 30 minutes, making sure to stir frequently and taste often.
Notes:
This recipe can be easily doubled. I used low heat cayenne pepper. Alternatively, bash two whole cinnamon sticks with a rolling pin to use instead of pre-ground cinnamon.
Morgan Yezzi can be found at yezball.com
