Mom's Chili Sauce

Submitted by Gran Dee

"This was my mother's recipe and I'm posting it here while I can still read the page it's on. I've tweaked it slightly - she didn't have access to jalapeno peppers. If you run out during the winter or of you're like me and dislike the mess of peeling hot tomatoes, you can use 4 28 oz. cans diced tomatoes"

 

• Ready In: 4hrs 30mins
• Ingredients: 13
• Yields: 8 500 mL jars

ingredients

• 4 quarts tomatoes, peeled and chopped
• 1 cup white onion, finely chopped
• 1⁄2 cup sweet red pepper, pith and seeds removed, finely chopped
• 1⁄2 cup sweet yellow pepper, pith and seeds removed, finely chopped
• 1 cup celery, finely chopped
• 2 jalapeno peppers, finely chopped, seeds and pith removed if desired
• 2 cups white sugar
• 2 tablespoons salt
• 1⁄4 teaspoon cayenne (or more to taste)
• 1 tablespoon whole cloves
• 9 inches cinnamon sticks
• 1 tablespoon mustard, seed
• 3 cups vinegar

directions

1. Combine the vegetables, sugar, salt and cayenne in a heavy pot; place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally , about 2 hours or until mixture thickens.
2. Add whole spices tied in a square of cheese cloth (don't use the powdered versions, they make the chili sauce look muddy), and the vinegar.
3. Cook until very thick.
4. Pour into hot sterile jars; seal at once.