Recipe by Lennie
I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. The author of the book, Anita Stewart, says this recipe has been perfected over the years by herself and her mother. She says this is "the ultimate recipe" for chili sauce. When late summer rolls around this year, I'll definitely be trying this one! The prep time includes the time needed to let the tomato and onion mixture stand.
Top Review by Jan in Lanark
This a delicious old fashioned Chili Sauce very similar to the one my MIL has passed down. Just made it this morning and boy does the kitchen smell good! The only variation I made was to use a combo of red, green and orange peppers. I think you should get your hands on your own copy of this cookbook Lennie! Thanks.
- 6 quarts ripe tomatoes
- 3 large onions, minced
- 1⁄2 cup coarse pickling salt
- 3 cups diced celery
- 2 large red bell peppers, seeded and diced
- 1⁄3 cup whole mixed pickling spice (tied in cheesecloth bag)
- 3⁄4 teaspoon red pepper flakes
- 1 1⁄2 cups apple cider vinegar
- 4 cups brown sugar
Directions See How It's Made
- Peel and slice tomatoes into very large bowl; add onions and salt and stir gently.
- Cover bowl and let stand for a minimum of 8 hours; overnight is best.
- Drain thoroughly and place in a large, heavy saucepan with a lid.
- Stir in celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover; over medium heat, bring this to a boil.
- Once boiling, uncover and simmer over low heat until thickened, at least two hours; stir often to prevent sticking.
- Add brown sugar and stir well; taste for sweetness (if your tomatoes are very tart or acidic, you may need a little more brown sugar).
- Simmer mixture until thickened again, about 25 minutes.
- Remove spice bundle in cheesecloth bag and discard.
- Ladle mixture into hot sterilized 2-cup jars, leaving 1/2-inch headspace; seal jars.
- Process in a boiling water bath for 10 minutes.
- Let cool at room temperature before refrigerating, or storing in a cool dark place for up to one year.