Mary lou's chili ketchup

Yield: 5 mason jars

Measure Ingredient
18 \N Ripe tomatoes
2 cans Plum tomatoes (28oz)
2 mediums Onions, sweet, diced
2 tablespoons Salt
2 tablespoons Ginger
1 teaspoon Chili powder (mild)
2 tablespoons Cinnamon
2 tablespoons Allspice
1 dash Chili seeds
1 dash Tobassco
4 \N Red pepper, sweet 2 cups brown sugar (adjust
\N \N For desired sweetness) 2 1/2 c vinegar (plain,
\N \N Wine, or cidar is fine)

Boil all till thick (2-3 hours). Stir frequently as sugar content will cause it to burn easily. Taste for sweetness and add vinegar to make less sweet, or sugar for sweeter taste. Taste for 'hotness' and add chili, tobassco, chili powder VERY MODERATELY till desired taste is reached. Puree with Hand Stick Blender. Boil a few more hours to thicken.

Pour boiling water into 5 clean mason jars to sterilize. Do same for lids. Let sit at LEAST 3 min.

Bottle up the sauce, leaving ¼" space from top of bottle to sauce. Hand tighten lids. They will seal themselves. ( you will hear the lids pop as they cool).

Refrigerate after opening.

Via: mmdoor@the_secluded_forest_bbs.bbs, 11-10-1994, recipe # 6471 in MAIN [not registered]

Submitted By MARY LOU KAKANOWSKI On 11-10-94

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