Homemade Chili Sauce Recipe - Cooking Index
Homemade Chili Sauce Recipe - Cooking Index
| 18 cups | 1125g / 39oz | Tomatoes - about 6 pounds (medium) |
| 1 1/2 cups | 355ml | Green bell peppers -- |
| Chopped | ||
| 1 1/2 cups | 93g / 3.3oz | Chopped onions |
| 1 tablespoon | 15ml | Hot chili peppers -- |
| Chopped | ||
| 1 1/2 cups | 355ml | Cider vinegar |
| 3/4 cup | 120g / 4.2oz | Packed brown sugar |
| 1 tablespoon | 15ml | Salt - non-iodized |
| 1 teaspoon | 5ml | Whole cloves |
| 1 | Cinnamon sticks |
* You will need 3 pint canning jars for this recipe. Sterilize jars and tops according to manufacturer's directions. Invert to drain.
1. Have a large kettle of boiling water ready. Dip a few tomatoes at a time into the boiling water for a few seconds. Peel, cut out stem ends and discard them. Cut the tomatoes into quarters, discarding seeds. Coarsely chop enough tomatoes to yield 9 cups.
2. Chop green peppers and onions fine, either in a food mill or by hand. You will need 1-1/2 cups of each.
3. Mince enough hot pepper to yield 1 tablespoon.
4. Combine cider vinegar, brown sugar and salt (kosher salt is best) in a large kettle or saucepan. Tie clove and stick cinnamon in a cheesecloth square. Add spice bag to vinegar mixture and stir until sugar is dissolved.
5. Bring mixture to a boil; add vegetables. Cook rapidly until thick, stirring often to prevent sticking. When sauce is thick, skim off foam. Immediately fill jars and seal tightly.
Yield: 3 pints.
Source:
Big Flavors Of The Hot Sun by Chris Schlesinger
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