Prep 30 mins
Cook 2 hrs
This is my mom's recipe. It is a wonderful homemade chili sauce that makes FANTASTIC sloppy joes (see Mel's Sloppy Joes , Mel's Sloppy Joes), or can be used for eggs rancheros(?).
- 24 large tomatoes, diced
- 4 green bell peppers, diced
- 2 red bell peppers, diced
- 5 large yellow onions, diced
- 3 tablespoons salt (heaping)
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 1 teaspoon dry mustard
- 1 teaspoon ground nutmeg
- 3 1⁄2 cups vinegar
- 2 1⁄2 cups brown sugar
- 1 cup celery, grated
- Combine all ingredients in non-aluminum pot (recipe is acidic).
- Simmer ingredients over medium heat, stirring occasionally and slightly mashing vegetables as they cook.
- Cook until thickened (about an hour).
- Place in 1-pint (1/2-liter) canning jars.
- Let stand, cool, and seal using hot-water canning method.
- NOTE: Can place in 1/2-pint (1/4-liter) jars for smaller sloppy joe recipe using 1-lb ground beef.
Very Good! I agree with other posters about letting it simmer longer. My sauce turned out a little thin but I still had the best sloppy joes ever. At first I couldn't put my finger on what made this sauce so good and unique. Then I figured it out. It was the ground cloves. That's was actually made the sauce for me.
Just getting finished canning this recipe and the smell is great and intial tastes say its a winner. I used a 5 gallon pail of cherry tomatoes and just kind of tweeked the recipe. Doubled the spice list. Used 6 cups of white vinegar, 5 cups of brown sugar. Added 4 small cans of tomato paste and 20 cloves of minced fresh garlic. As others simmered 5 hours and finished it in the crockpot overnight on "keep warm" to get the thicker sauce. Made 1/2 hot with jalapeno peppers. I got 24 pints from it. I can tell, its going to be GOOD!
I was very happy to find a recipe for sloppy joe mix. This is good! There is a lot of chopping, but if you have an electric chopper or food processor, it speeds things up. I agree that the cooking time took a lot longer than an hour - at least 3 hours, longer if you want a thicker sauce. I cooked mine for quite awhile, and finally put it in the slow cooker overnight. By morning, it was the right consistency and ready for canning. I also processed mine in a blender to get a "smooth" sauce. My four kids wouldn't appreciate red or green bits of anything, unless we're talking M&M's. After putting it in the blender, the texture and thickness were just right! I processed mine in a hot bath for 30 mins. and my yield was seven pints.