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Chili Sauce 2

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Submitted by gerrygr

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

YIELD

6 pints

PREP

30 min

COOK

READY

2 hrs

This is old-fashioned chili sauce made for canning and pantry storage. Four quarts of ripe tomatoes cooked down with onions, sweet red peppers, hot chile, sugar, and a spice bag of pickling spices, celery seeds, and mustard seeds until reduced by half. Vinegar goes in near the end for preservation and tang.

Reducing by half is the critical step. It concentrates the tomato flavor into something thick, spoonable, and intensely flavored. This takes about 90 minutes of gentle cooking with frequent stirring as the sauce thickens.

The cheesecloth spice bag makes removal easy and keeps loose seeds out of the finished sauce. Pickling spices (a blend of mustard seed, dill, cinnamon, allspice, and more) give the sauce its complex, old-fashioned character.

Process in a boiling water bath for 15 minutes for shelf-stable jars that keep all year.

Kitchen Tips

  • Use red-ripe, peak-season tomatoes for the best flavor. Off-season tomatoes produce a watery, bland sauce.
  • Stir frequently as the sauce thickens. Thick tomato mixtures scorch on the bottom fast.
  • The sauce is done when it mounds on a spoon without running. If it’s still loose, keep reducing.
  • Leave ¼ inch headspace in the jars for proper sealing during processing.

Variations

  • Smoky chili sauce: Add a chipotle pepper to the mix for a smoky, deeper heat.
  • No-can version: Skip the canning and store in the refrigerator for up to a month.

Ingredients

4 4
QUARTS QUARTS TOMATOES
peeled, cored, chopped, red-ripe (about 24 large) *
2 473
CUPS ML ONIONS
about 2 medium
2 473
CUPS ML SWEET RED BELL PEPPER
chopped
1 1
EACH EACH HOT CHILI PEPPER
chopped finely *
1 237
CUP ML SUGAR
3 45
TABLESPOONS ML SALT
3 45
TABLESPOONS ML PICKLING SPICE *
1 15
TABLESPOON ML CELERY SEED
1 15
TABLESPOON ML MUSTARD SEED
2 ½ 591
CUPS ML VINEGAR

Directions

Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a large sauce pot.

Cook gently 45 minutes. Tie spices in a cheesecloth bag; add to tomato mixture; cook until mixture is reduced by one half, about 45 minutes.

As mixture thickens, stir frequently to prevent sticking.

Add vinegar and cook slowly until as thick as desired.

Remove spice bag. Pour hot into hot jars, leaving ¼ inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 371g (13.1 oz)
Amount per Serving
Calories 287 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5244mg 219%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 14%
Sugars g
Protein 5g
Vitamin A 47% Vitamin C 169%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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