Recipe by Dib's
This recipe is posted by request. Cooking time is and estimate-see instructions for explination.
Top Review by Jules211
I made some changes so i can't give stars. If i threw caution to the wind it would get 5 stars. I had grandma's recipe just ingredents no directions. Yours was close. I had to make changes hence no stars. I olny had a colander of tomatoes so i added a can of diced tomatoes with with green chilis. I didn't use the celery. No allspice or cloves. I used plum tomatoes. There was a lot of liquid so i cooked it down on the stove (slow simmer), for about 3 1/2 hrs. All and all very close to grandma's, which is a great complament in & of itself. I will not process just put in a big jar and store in the refidge cause it won't last long. Thanks for the post.
- 8 lbs ripe tomatoes
- 3 red bell peppers, chopped
- 3 green bell peppers, chopped
- 2 cups onions, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon whole allspice
- 1 teaspoon mustard seeds
- 1 teaspoon whole cloves
- 1 cup light brown sugar
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dry mustard
- 2 dried hot red chili peppers, crushed
- 1 1⁄2 cups cider vinegar
Directions See How It's Made
- Peel, core and chop tomatoes.
- Combine tomatoes, peppers, celery, onions and garlic in a large pot.
- Bring to a boil then reduce to a simmer.
- Stirring often cook for 45 minutes.
- Tie the spices in a cheeseckloth bag and add to tomato mixture.
- Add the sugar, salt, pepper, mustard, and hot pepper.
- Bring to a boil cook uncovered until thick-this depends on the amount of water/juice in your tomatoes and the altitude your cooking at.
- Add the vinegar and boil the sauce until it has thickened to the desired consistency.
- Discard spice bag.
- Pour into hot sterile jars leaving 1/2 inch head space.
- Process in a boiling water bath canner for 15 minutes at altitudes up to 1000 feet.
- Adjust times for higher altitudes.
- See Chart.