Chili Sauce
Yield
6 servingsPrep
20 minCook
2 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
tomatoes
red |
|
| 2 | each |
onions
finely chopped |
|
| 2 | each |
sweet red bell peppers
|
|
| 3 | each |
green bell peppers
|
|
| 3 | each |
celery stalks
|
|
| 1 | cup |
brown sugar
|
*
|
| 2 ½ | cups |
vinegar
|
|
| 2 | tablespoons |
pickling spices
tied in a bag |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
tomatoes
red |
|
| 2 | each |
onions
finely chopped |
|
| 2 | each |
sweet red bell peppers
|
|
| 3 | each |
green bell peppers
|
|
| 3 | each |
celery stalks
|
|
| 237 | ml |
brown sugar
|
*
|
| 591 | ml |
vinegar
|
|
| 3E+1 | ml |
pickling spices
tied in a bag |
*
|
Directions
Cut up vegetables and put in pot and add the sugar and vinegar, mix well.
Put spices in piece of cloth and tie, add this to the pot.
Boil slowly for 2½ hours then bottle.
