Chili Sauce

papergoddess's Note:

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.)

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Yield: 8 pints

• 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

Directions:

1. Use a large porcelain or stainless kettle.
2. Scald, peel and quarter tomatoes.
3. Put peppers, pepper pods, and onions through a food grinder.
4. Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
5. Stir frequently to prevent scorching, and do not scrape bottom of pan.
6. Add salt if needed.
7. Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
8. 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.

Reviews

[Chef #284263]

lost my original and this was as close to mine as I could find. Tecumseh, Ontario, Canada

[Calee]

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.

[tosteve2003]

Great taste and well worth the effort!