Prep 0 mins
Cook 2 hrs
Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned.
- 2 (28 ounce) cans diced tomatoes, with juice
- 2 cups chopped white onions, 1 large
- 2 cups chopped red bell peppers or 2 cups green bell peppers, 1 large
- 1 cup diced celery, 2 stalks
- 2 -3 hot chili peppers, minced
- 1 cup sugar
- 1 tablespoon kosher salt
- 1 1⁄2 cups cider vinegar
- 4 tablespoons pickling spices
- 4 teaspoons mustard seeds
- Combine tomatoes with next 7 ingedients in a large sauce pot. Tie pickling spices and mustard seed in a cheesecloth bag and add to pot. Bring to a boil over medium high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture thickens and becomes slightly syrupy. Stir frequently to prevent mixture from sticking to bottom of pot.
- When sauce reaches desired thickness, discard spice bag and ladle hot sauce into 1-pint jars, leaving 1/2-inch headspace. Process jars according to directions or let cool completely and refrigerate for up to 3 months.