Tomato Chili Sauce

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onions
		Salt - to taste
		Freshly-ground black pepper - to taste
5 cups	312g / 11oz	Diced peeled seeded vine-ripened tomatoes
1/2 cup	73g / 2.6oz	Jalapeño - stemmed, chopped (small)
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Allspice
1/8 teaspoon	0.6ml	Freshly-ground cloves
2 cups	474ml	White vinegar

Recipe Instructions

In a medium nonreactive saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 1 minute. Add the tomatoes. Season with salt and pepper. Saute for 1 minute. Add the jalapeño, remaining spices and vinegar. Bring to a boil, reduce the heat to medium-low and simmer for 1 hour. Remove from the heat and cool completely.

Pour the mixture into a sterilized 1 quart canning jar. Process the jar according to basic canning procedures. Can be used the next day or will keep for up to 1 month under refrigeration.

This recipe yields 1 quart.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D41) - from the TV FOOD - NETWORK

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