Mom's Chili Sauce
Yield
4 servingsPrep
30 minCook
Ready
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
tomatoes
|
|
| 2 | each |
green bell peppers
chopped |
|
| 2 | each |
sweet red bell peppers
chopped |
|
| 1 | cup |
celery
chopped, with leaves |
|
| 4 | cups |
onions
coarsely chopped |
|
| 1 | clove |
garlic
minced |
|
| 2 | each |
bay leaves
|
*
|
| 1 | cup |
brown sugar
dark, packed |
*
|
| 1 ½ | cups |
apple cider vinegar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | dash |
cayenne pepper
|
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
tomatoes
|
|
| 2 | each |
green bell peppers
chopped |
|
| 2 | each |
sweet red bell peppers
chopped |
|
| 237 | ml |
celery
chopped, with leaves |
|
| 946 | ml |
onions
coarsely chopped |
|
| 1 | clove |
garlic
minced |
|
| 2 | each |
bay leaves
|
*
|
| 237 | ml |
brown sugar
dark, packed |
*
|
| 355 | ml |
apple cider vinegar
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 5 | ml |
dry mustard
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | x |
salt
to taste |
*
|
Directions
Immerse the tomatoes in boiling water for 30 seconds.
Plunge into cold water.
Slip off the skins.
Core and chop the tomatoes.
In a large non corrosive soup kettle, combine the tomatoes, peppers, celery, onion, garlic, bay leaves, brown sugar, and vinegar.
Simmer over low heat, stirring occasionally, for 1 hour.
Stir in the cinnamon, cloves, ginger, mustard, and cayenne pepper.
Continue to simmer over low heat for 2 hours.
Stir regularly with wooden spoon to prevent scorching.
Add the black pepper and salt to taste.
Remove and discard the bay leaves.
Cool and ladle into clean, hot, half pint jars, leaving a ½ inch head space.
Seal and process in a water bath for 10 minutes.
