The first time I ate this was with a large group of 25 or so people, including 9 children under the age of 6. The chili sauce was served cooked with a pork roast and some added worchestershire, mustard, brown sugar and ketchup. Plates were cleaned, the kids ate it right up, my cousin Greg went back for thirds and even brought a tupperware of sauce home for later. Rave reviews all around.
In making it myself I was suprised it called for so much vinegar but that’s only because I am still a greenie with the canning and processing of tomato ingredients.
This chili sauce is very versatile. It can be used as a condiment, as a marinade as mentioned above on a pork roast and then for pulled pork sandwiches or quesadillas, or even mixed with cranberry sauce and meatballs in a crockpot for the holidays.
Thank you Kim, I am grateful for the many lessons in the kitchen you have shared! A girl couldn’t ask for a more wonderful step-mom.
8 lb. tomatoes, blanched peeled and chopped
4 red & 4 green peppers
3 c. diced celery
3 c. diced onion
2 c. white sugar
1 c. brown sugar
2 T salt
2 cinnamon sticks
2 hot chili peppers or 2 t dried red pepper
2 t whole cloves
1 T mustard seed
1 T celery seed
3 c. cider vinegar
Cook uncovered for 45 minutes. Add spices. Cook another30 minutes until thickened.
(You can add sugars with spices to avoid it sticking to the bottom of the pan.
Water bath process canning for 10 minutes (20 in the altitude.)
Makes about 8 pints.
Tip: Grab a friend and double the recipe. The chopping will be finished more quickly, ingredient contributions can be divided and really, who doesn’t enjoy a friend in the kitchen?