Chili Sauce I
- Ready In:
- 2hrs
- Ingredients:
- 13
- Yields:
-
1 batch
ingredients
- 4 quarts tomatoes, peeled and diced
- 3 cups onions, diced
- 3 cups celery, diced
- 3 medium red peppers, diced
- 3 medium green peppers, diced
- 2 (3 inch) cinnamon sticks
- 2 teaspoons whole cloves
- 1 cup light brown sugar
- 2 cups white sugar
- 2 tablespoons salt
- 3 cups cider vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seed
directions
- Combine all vegetables.
- Cook until some of the liquid has evaporated.
- Place cloves and broken cinnamon sticks in a cheese cloth, tie.
- Add vinegar, salt, sugars, spice bag, celery and mustard seed to vegetable mixture.
- Cook until thickened.
- Seal in pint jars and process 15 minutes in Hot Water Bath.
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Reviews
-
I bought a jar of Cornish Chilli Sauce while back home during a 4th of July flea market. I had never had it before but it goes well with a lot of meats especially pork. I try it on anything once. It is not sold anywhere and have looked for about two years for something similar. Here it is. <br/><br/>There is no heat in this recipe, just a lot of flavor. I made a half batch to can and filled eight pint jars. After about a week, I tried it and was very pleased - nearly identical to what I purchased. I am sure it will meld and improve with a bit of aging too.<br/><br/>I pulsed the hot mix in my blender (<2/3 full) to a rough appearance then put in jars. Next time, I will simmer this down to a bit of a thicker consistency to avoid any wateriness. The finished sauce I know of should be thick-ish, rough, but not chunky nor smooth. <br/><br/>A welcome variation could be a hot pepper for those who like spice. Use prudently because just a touch of heat would be appropriate; perhaps barely noticeable. Thanks for posting this recipe! It was a long-time find for me.
RECIPE SUBMITTED BY
Charlotte J
United States