Ingredients for Chili Sauce
- 2 lbs ripe tomatoes
- Red Bell Peppers
- Green Bell Peppers
- 1 medium onion
- 2 stalks celery
- 4 cloves garlic
- Whole Allspice
- Mustard Seeds
- Whole Cloves
- Light Brown Sugar
- 1 tsp salt
- Ground Black Pepper
- Dry Mustard
- Dried Hot Red Chili Peppers
- Cider Vinegar
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How to Make Chili Sauce
- Peel, core, and chop 2 lbs ripe tomatoes.
- Combine chopped tomatoes, 1 large green bell pepper (chopped), 2 stalks celery (chopped), 1 medium onion (chopped), and 4 cloves garlic (minced) in a large pot.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer.
- Stir frequently and simmer for 45 minutes.
- In a cheesecloth bag, combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp oregano, 1/2 tsp cayenne pepper (adjust to taste). Tie the bag securely and add it to the tomato mixture.
- Add 1/2 cup granulated sugar, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp yellow mustard, and 1-2 tbsp hot sauce (adjust to taste).
- Bring the mixture to a boil, then reduce heat and simmer uncovered until thickened. This will depend on the water content of your tomatoes and your altitude (approximately 1-2 hours).
- Stir in 1/2 cup white vinegar and continue to boil until the sauce reaches your desired consistency.
- Remove and discard the spice bag.
- Pour the hot chili sauce into hot, sterilized jars, leaving 1/2 inch headspace.
- Process in a boiling water bath canner for 15 minutes at altitudes up to 1000 feet. Adjust processing time for higher altitudes (see altitude adjustment chart).
- Allow jars to cool completely. Check for seals. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
173g
Fat
1g
Carbs
18g
