Chili sauce (tomato)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Red tomatoes (about 24 large); peel, core, chop |
| 2 | cups | Onions; chopped |
| 2 | cups | Sweet red pepper; chopped |
| 1 | Hot chili peppers; finely chopped | |
| 1 | cup | Sugar |
| 3 | tablespoons | Salt |
| 3 | tablespoons | Mixed pickling spices |
| 1 | tablespoon | Celery seed |
| 1 | tablespoon | Mustard seed |
| 2½ | cup | Vinegar |
Directions
Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a large sauce pot. Cook gently 45 minutes. Tie spices in a cheesecloth bag; add to tomato mixture; cook until mixture is reduced by ½, about 45 minutes. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as desired. Remove spice bag. Pour hot into hot jars, leaving ¼ inch headspace. Adjust caps. Process 15 minutes in boiling water bath.
NOTES : Yields 6 pints.
Recipe by: Ball Blue Book
Posted to MC-Recipe Digest V1 #959 by shade <liveoak@...> on Dec 17, 1997