Prep 30 mins
Cook 3 hrs
Chili Sauce recipe from "Joy of Cooking". Posted in reply to a request. (NOTE: I use my blender as a measuring pitcher. I scald and peel tomatoes until I reach the Qt. line, then add pepper and onion, and puree all together. I keep a tally sheet, because it's easy to lose track when dealing with a large quantity. This method works well for me.)
- 8 quarts ripe tomatoes
- 6 green peppers, seeded
- 1 tablespoon dried hot peppers or 1 tablespoon crushed red pepper flakes (optional)
- 6 large white onions
- 2 cups brown sugar
- 3 cups cider vinegar (or less)
- 3 tablespoons coarse salt
- 1 tablespoon black pepper
- 1 tablespoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon celery seed
- 2 tablespoons dry mustard
- Use a large porcelain or stainless kettle.
- Scald, peel and quarter tomatoes.
- Put peppers, pepper pods, and onions through a food grinder.
- Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
- Stir frequently to prevent scorching, and do not scrape bottom of pan.
- Add salt if needed.
- Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
- TIP: I mix this in my porcelain canning kettle, then separate it into two heavy stainless steel pans to cook. There is less chance of scorching when cooking a smaller quantity, and a heavier-bottomed pan helps, too.
lost my original and this was as close to mine as I could find. Tecumseh, Ontario, Canada
I love this stuff. Followed your directions, which were very good. First time Ive made chili sauce, thought I would try because I have been buying alot lately, but no more!! Will be making this again next year when its tomato season. Thanks for posting.
Great taste and well worth the effort!