Dolly's hot chili sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | larges | Tomatoes, Red Ripe peeled and chopped |
| 6 | larges | Onions -- ground |
| 12 | Hot Peppers, Seeds removed, ground | |
| 5½ | cup | Distilled White Vinegar |
| 3 | tablespoons | Pickling Salt |
| 4 | cups | Sugar |
Directions
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