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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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This was my mother's recipe and I'm posting it here while I can still read the page it's on. I've tweaked it slightly - she didn't have access to jalapeno peppers. If you run out during the winter or of you're like me and dislike the mess of peeling hot tomatoes, you can use 4 28 oz. cans diced tomatoes Ingredients:
4 quarts tomatoes, peeled and chopped |
1 cup white onion, finely chopped |
1/2 cup sweet red pepper, pith and seeds removed, finely chopped |
1/2 cup sweet yellow pepper, pith and seeds removed, finely chopped |
1 cup celery, finely chopped |
2 jalapeno peppers, finely chopped, seeds and pith removed if desired |
2 cups white sugar |
2 tablespoons salt |
1/4 teaspoon cayenne (or more to taste) |
1 tablespoon whole cloves |
9 inches cinnamon sticks |
1 tablespoon mustard, seed |
3 cups vinegar |
Directions:
1. Combine the vegetables, sugar, salt and cayenne in a heavy pot; place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally , about 2 hours or until mixture thickens.
2. Add whole spices tied in a square of cheese cloth (don't use the powdered versions, they make the chili sauce look muddy), and the vinegar.
3. Cook until very thick.
4. Pour into hot sterile jars; seal at once.
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