Recipe by Lennie
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
Directions See How It's Made
- 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.