Nana King's Sweet Chili Sauce
- Ready In:
- 2hrs
- Ingredients:
- 10
- Yields:
-
8 cups
ingredients
- 2 (1587.57 g) can diced tomatoes, with juice
- 473.18 ml chopped white onions, 1 large
- 473.18 ml chopped red bell peppers or 473.18 ml green bell peppers, 1 large
- 236.59 ml diced celery, 2 stalks
- 2-3 hot chili peppers, minced
- 236.59 ml sugar
- 14.79 ml kosher salt
- 354.88 ml cider vinegar
- 59.16 ml pickling spices
- 19.71 ml mustard seeds
directions
- 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.
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RECIPE SUBMITTED BY
Semi-professional--have worked in restaurants for 25+ years and working in the kitchen is my best therapy. I love to try new and different ingredients and techniques and parse out most of my experiments to friends & family and any other willing guinea pigs.
My favorite cookbook, right now, is "The Art of Simple Food", by Alice Waters--amazing recipes, information and advice for any level of cook.
Here in the desert, you've gotta try Wangs, Roscoe Grill, Copley's, Tyler's...to name a few.
My all-time favorite restaurant is Huggo's on The Big Island of Hawaii--the food is pretty good, but the ambience & location are what put it over the top.