Chili Sauce - 3

Recipe Ingredients

50 cups	3125g / 110oz	Tomatoes (large)
12 cups	750g / 26oz	Onions - chopped (large)
5 cups	730g / 25oz	Sweet red peppers - chopped (large)
1		Celery - chopped
3		Garlic - crushed (3 to 4)
2 teaspoons	10ml	Dry mustard
1		Cider vinegar
3 cups	480g / 16oz	Light brown sugar
2 1/2 teaspoons	12ml	Salt
1 tablespoon	15ml	Ground pepper
2 1/2 tablespoons	37ml	Whole allspice

Recipe Instructions

Scald and peel the tomatoes, cut into pieces and remove the seeds. Put them to cook in a large kettle.. Bring to a rolling boil, lower heat and continue to cook.

As they cook, the solids will settle and almost clear water will rise to the top. Remove as much of this as you can, so the sauce will be thick and not runny. When the tomatoes are fairly thick, add the onions, red peppers, celery and garlic.

Blend the mustard with a little vinegar and add the mustard paste, vinegar, brown sugar, salt, pepper and the allspice which has been tied in cheesecloth.

Cook gently 1 1/2 hours. Remove the spice bag after the first half hour. Taste and add seasoning if needed. Pack into hot sterilized jars and seal at once.

Source:
Elizabeth Powell

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.