Ingredients for Chili Sauce Ii
- 2 lbs ripe tomatoes
- Dry Mustard
- Celery
- Cinnamon Sticks
- Onion
- Brown Sugar
- Green Peppers
- Salt
- Clove
- Cider Vinegar
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How to Make Chili Sauce Ii
- Scald 2 lbs of tomatoes in boiling water for 1 minute. Then, peel and roughly chop them.
- Cook the chopped tomatoes in a large pot over medium heat for 15 minutes, stirring occasionally.
- Drain off approximately 1 cup of the tomato juice.
- While the tomatoes cook, finely chop 1 medium onion, 2 cloves garlic, and 1 green bell pepper.
- Add the chopped onion, garlic, and bell pepper to the pot with the tomatoes.
- Simmer the mixture for 90 minutes, stirring occasionally, until slightly thickened.
- Meanwhile, prepare a spice bag: combine 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp cayenne pepper (optional), and 1 bay leaf in a cheesecloth bag and tie securely.
- Add the spice bag, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbsp salt, and 1 tsp black pepper to the tomato mixture.
- Continue simmering for another 90 minutes, stirring occasionally.
- Remove the spice bag and discard.
- Carefully ladle the hot chili sauce into hot, sterilized jars, leaving 1/4 inch headspace. Seal the jars immediately and process in a boiling water bath for 10 minutes (for pints) or 15 minutes (for quarts) for safe storage.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
71g
Fat
0g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Sauces Canning Main Dish Condiments Etc Mexican Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Savory Sauces Healthy 2 Low In Something Number Of Servings Technique 4 Hours Or Less
