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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Chili Sauce recipe from Joy of Cooking . (NOTE: I use my blender as a measuring pitcher. I scald and peel tomatoes until I reach the Qt. line, then add pepper and onion, and puree all together. I keep a tally sheet, because it's easy to lose track when dealing with a large quantity. This method works well for me. Ingredients:
8 quarts ripe tomatoes |
6 green peppers, seeded |
1 tablespoon dried hot peppers or 1 tablespoon crushed red pepper flakes (optional) |
6 large white onions |
2 cups brown sugar |
3 cups cider vinegar (or less) |
3 tablespoons coarse salt |
1 tablespoon black pepper |
1 tablespoon ground allspice |
1 teaspoon ground cloves |
1 teaspoon ginger |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon celery seed |
2 tablespoons dry mustard |
Directions:
1. Use a large porcelain or stainless kettle.
2. Scald, peel and quarter tomatoes.
3. Put peppers, pepper pods, and onions through a food grinder.
4. Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
5. Stir frequently to prevent scorching, and do not scrape bottom of pan.
6. Add salt if needed.
7. Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
8. TIP: I mix this in my porcelain canning kettle, then separate it into two heavy stainless steel pans to cook. There is less chance of scorching when cooking a smaller quantity, and a heavier-bottomed pan helps, too.
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