[Sca-cooks] OT: on a tangential note -- "Chili Sauce"

[a5foil]

Adamantius scripsit:

> Does anyone have any insight to offer, since we've been speculating a
> bit about various alleged chili preparations, exactly what is the
> provenance and purpose of bottled "chili sauce"?

I have a couple of recipes that call for chili sauce. One is a meat loaf,
with chili sauce baked on top. One is a pseudo-Oriental sauce for pork chops
that also includes soy sauce and honey. The brand I use is Bennett's, and it
does list "dried red peppers" as an ingredient, but it is heavy on the
pickle relish -- sort of like Thousand Island Dressing without the mayo.
I've tried other brands that are much more like ketchup.

Now this is interesting. I just compared the recipes for Chili Sauce and
Ketchup in Joy of Cooking. They are very similar -- more green peppers and
sugar in the chili sauce, more spices (including hot pepper) in the ketchup.
And while the recipe for Thousand Island Dressing does call for chili sauce
or ketchup, it does *not* call for pickles!

Cynara