Prep 30 mins
Cook 3 hrs
Home made chili sauce is SO much better than commercial brands. It's not difficult to make -- it just takes a little time and attention to details as you prepare to can it. I use this sauce in my various chili recipes and also in omlettes. The original recipe is from a very old newspaper clipping which I retrieved from my wife's grandmother's recipe box. Try to find nice home-grown tomatoes at a roadside stand -- the riper the better. Pure treasure. Enjoy!
- 10 lbs tomatoes, fully ripe
- 3 cups celery, finely chopped
- 2 cups onions, finely chopped
- 2 cups bell peppers, green, finely chopped
- 5 inches cinnamon sticks
- 1 1⁄2 teaspoons whole cloves
- 5 teaspoons dry mustard
- 1 lb light brown sugar
- 3 cups cider vinegar
- 1⁄2 teaspoon chili powder
- Scald the tomatoes for 1-2 minutes in boiling water and remove the skins. Cut out the stem ends and then cut the tomatoes into chunks.
- In an 8-quart saucepot over medium-high heat, cook the tomatoes, stirring often until the mix is quite juicy, about 15 minutes.
- Next, add the celery, onions and green bell peppers. Bring to a gentle boil, uncovered, stirring as necessary for 90 minutes.
- After the 90 minutes, tie the cinnamon and cloves in a cheesecloth and add it to the mix. Stir in the dry mustard, sugar, vinegar and salt, Return to a boil and then reduce to a simmer, stirring often for 90 more minutes. After the 90 minutes, stir in the chili powder and simmer until the sauce thickens, about 30 minutes longer.
- Remove spice bag and pour into hot, sterilized 1-pint canning jars with 2-pieces caps, leaving 1/2-inch of headspace. Screw lids tight and process in a boiling water bath for 15 minutes.
- After the jars are removed from the bath, allow them to sit separated a bit on a towel until you hear all the lids pop down.