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Spicy Chili Sauce

Chili sauce is not a bright red color because ground spices are used.

Courses: Sauces

Recipe Ingredients

4   Chopped peeled cored tomatoes - - (abt 24 large)
1 1/2 cups 219g / 7.7ozChopped sweet green peppers - (abt 3 med)
2 cups 125g / 4.4ozChopped onions - (abt 2 med)
1 1/2 cups 355mlCider vinegar, 5% acidity
1 1/2 cups 297g / 10ozSugar
1 tablespoon 15mlSalt
1 tablespoon 15mlCelery seed
1 teaspoon 5mlGinger
1 teaspoon 5mlCinnamon
1 teaspoon 5mlAllspice
1 teaspoon 5mlCloves

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine all ingredients in a large saucepot. Bring to boiling; simmer until desired consistency, about 1 to 2 hours. Stir frequently to prevent sticking.

Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 6 pints.

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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