Chili Sauce
Servings: 8 pints
Equipment
- 1 pot – large
Ingredients
- 12 pounds tomatoes – ripe peeled, seeded & chopped
- 6 whole bell peppers – red coarsely chopped
- 6 whole onions – large coarsely chopped
- 3 cups vinegar – cider
- 2 cups sugar – light brown
- 2 tbsp salt – pickling or canning
- 1 tbsp pepper – black ground
- 1 tbsp all spice ground
- 1 tbsp garlic – fresh peeled, chopped
- 2 tsp ginger fresh
- 1 tsp cloves ground
- 1 tsp cinnamon ground
- 1 tsp nutmeg grated or ground
- 1 tsp celery seeds ground
Notes
Stir to blend thoroughly, then bring to a boil over medium heat, simmer, stirring often to prevent scorching until thick, about 3 hours. Adjust the seasonings to taste.
Pack the hot sauce into hot pint jars, leaving 1/2-inch headspace. Process for 15 minutes.
Tried this recipe?Let us know how it was!
Previous Post
