Chili sauce (tomato)

Yield: 1 Servings

Measure Ingredient
4 quarts Red tomatoes (about 24 large); peel, core, chop
2 cups Onions; chopped
2 cups Sweet red pepper; chopped
1 \N 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

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

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