The Chili Sauce Recipe

Recipe by Lennie
READY IN: 12hrs
YIELD: 12 cups




  • 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.