Prep 15 mins
Cook 1 hr 30 mins
This makes a nice small batch, and it's easy to make more! Particularly tasty served with a meat-and-potatoes dinner. And if you heat it up with hot peppers or more cayenne, it can pass as a salsa.
- 2 (28 ounce) cans Italian plum tomatoes, undrained
- 1 cup cider vinegar
- 2 medium apples, peeled,cored and diced
- 1 large onion, peeled and diced
- 1 cup finely chopped celery
- 3⁄4 cup packed brown sugar
- 2 teaspoons coarse salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon cayenne pepper
- Use large tins (28-ounce) of plum tomatoes and do NOT drain.
- Combine all ingredients in a large heavy pot.
- Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick-- about 90 minutes.
- Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
- Stir chili sauce often as it cooks.
- Pour chili sauce into hot, sterilized jars and seal.
- Process in a hot water bath if you wish, but I store these jars in the back of my fridge-- they don't take up too much room because they seem to be eaten quickly!
- Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.
Very easy and good tasting! I made it several days ago and my husband loves it. Thanks, Carole in Orlando
Superb actually!! Easy to make and tastes much better than the bought Heinz type in my opinion. I added some garlic, worcestershire, liquid smoke and tabasco. I will freeze this in one cup chunks for future use. Thanks Lennie.
I never knew that chili sauce has no chili powder! This is delicious, low in calories and so low in fat. It made the most tender chicken: Recipe #193424. I did not peel the MacIntosh apples I used because I need the extra malic acid (what makes apples tart). I simply used my handheld blender to smooth the sauce and it was terrific. Thanks for sharing Lennie.