Homemade Chili Sauce
Ingredients| 18 medium tomatoes -- about 6 pounds 1 1/2 cup green bell peppers -- 1 chopped 1 1/2 cup chopped onions 1 tbsp hot chili peppers -- 1 chopped 1 1/2 cup cider vinegar 3/4 cup packed brown sugar 1 tbsp salt -- non-iodized 1 tsp whole cloves 1 cinnamon sticks |
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* You will need 3 pint canning jars for this recipe. Sterilize jars
and tops according to manufacturer s directions. Invert to drain.
1. Have a large kettle of boiling water ready. Dip a few tomatoes at
a time into the boiling water for a few seconds. Peel, cut out stem
ends and discard them. Cut the tomatoes into quarters, discarding
seeds. Coarsely chop enough tomatoes to yield 9 cups. 2. Chop green
peppers and onions fine, either in a food mill or by hand. You will
need 1-1/2 cups of each. 3. Mince enough hot pepper to yield 1
tablespoon. 4. Combine cider vinegar, brown sugar and salt (kosher
salt is best) in a large kettle or saucepan. Tie clove and stick
cinnamon in a cheesecloth square. Add spice bag to vinegar mixture
and stir until sugar is dissolved. 5. Bring mixture to a boil; add
vegetables. Cook rapidly until thick, stirring often to prevent
sticking. When sauce is thick, skim off foam. Immediately fill jars
and seal tightly. Yield: 3 pints.
Recipe By : Jo Anne Merrill
From: Big Flavors Of The Hot Sun By Chr
Servings:
3
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