Ingredients for Chili Sauce I
- Tomatoes
- Onions
- 1 tablespoon celery seed (already included in the vegetable list above)
- Red Peppers
- Green Peppers
- 2 broken cinnamon sticks
- Whole Cloves
- Light Brown Sugar
- White Sugar
- 1 tablespoon salt
- Cider Vinegar
- Mustard Seeds
- Celery Seed
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How to Make Chili Sauce I
- Roughly chop 1 large onion, 2 green bell peppers, and 2 red bell peppers.
- Combine chopped vegetables in a large pot. Add 1 cup of chopped celery and 1 cup of chopped carrots.
- Cook over medium heat, stirring occasionally, until vegetables are softened and about 1/2 cup of liquid has evaporated (approximately 20-30 minutes).
- While vegetables cook, prepare a spice bag: Place 4 whole cloves and 2 broken cinnamon sticks in a small cheesecloth bag and tie securely.
- Add 2 cups apple cider vinegar, 1 tablespoon salt, 1 cup granulated sugar, 1/2 cup brown sugar, the spice bag, 1 tablespoon celery seed, and 1 teaspoon mustard seed to the vegetable mixture.
- Continue to cook over medium-low heat, stirring frequently, until the sauce has thickened to your desired consistency (approximately 45-60 minutes).
- Remove the spice bag before canning.
- Carefully ladle the hot chili sauce into sterilized pint jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 15 minutes to ensure safe sealing. Let cool completely.
- Enjoy your homemade chili sauce! Store in a cool, dark place for up to one year.
Nutrition Information (Approximate per serving)
Sodium
604 g
Sugar
2965g
Fat
9g
Carbs
277g
