Chili Sauce

Recipe Ingredients

4		Red ripe tomatoes - chopped
5		Onions - chopped (large)
4		Sweet red peppers - chopped
2 cups	474ml	Cider vinegar
1 cup	160g / 5.6oz	Brown sugar
1		Cinnamon - broken up
1 tablespoon	15ml	Yellow mustard seed
2 teaspoons	10ml	Celery seed
1 1/2 teaspoons	7.5ml	Ground ginger
1 teaspoon	5ml	Ground nutmeg
1 teaspoon	5ml	Peppercorns

Recipe Instructions

Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring constantly.

Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam.

Monitor closely, stirring often, to prevent scorching. Pack hot in sterile jars and process in boiling water bath for 15 minutes.

Makes 5-6 pints.

Source:
Emeril Lagasse

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