Dolly's hot chili sauce

Yield: 1 servings

Measure Ingredient
20 larges Tomatoes, Red Ripe peeled and chopped
6 larges Onions -- ground
12 \N Hot Peppers, Seeds removed, ground
5½ cup Distilled White Vinegar
3 tablespoons Pickling Salt
4 cups Sugar

Makes 6 pints.

1. In a large heavy nonaluminum kettle, cook the vegetables with the vinegar and salt over moderate heat, uncovered, until reduced to about half, about 2 hours.

2. Add the sugar and cook until thick, about 1 hour, stirring frequently. The sauce should be bright red. Pour into hot sterilized jars, seal, and process in a boiling water bath for 10 mins.

NOTE: If you want a less fiery sauce, use only a few hot peppers and substitute ground sweet red bell peppers for the rest of the 2 cups.

Also, Dolly Kress says she adds the sugar late in the cooking process so that the sugar does not carmelize and turn the sauce dark in color.

This recipe comes from the ERIE COUNTY FAIR & EXPOSITION of Hamburg, New York. Fair Date: 11 days, beginning 2nd Thursday in August.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-28-95 (159) Fido: Cooking

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