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Chili Sauce 2

 

39

Yield

6

pints

Prep

30

min

Cook

Ready

2

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

4 quarts tomatoes
peeled, cored, chopped, red-ripe (about 24 large)
*
2 cups onions
about 2 medium
2 cups sweet red bell peppers
chopped
1 each hot chili peppers
chopped finely
*
1 cup sugar
3 tablespoons salt
3 tablespoons pickling spices
*
1 tablespoon celery seeds
1 tablespoon mustard seeds
2 ½ cups 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

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Nutrition Facts

Serving Size 371g (13.1 oz)
Amount per Serving
Calories 2874% of calories 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?

 

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