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Chili Sauce

Cuisine: Mexican
Serves: 1 people

Recipe Ingredients

4   Red ripe tomatoes - chopped
5   Onions - chopped (large)
4   Sweet red peppers - chopped
2 cups 474mlCider vinegar
1 cup 160g / 5.6ozBrown sugar
1   Cinnamon - broken up
1 tablespoon 15mlYellow mustard seed
2 teaspoons 10mlCelery seed
1 1/2 teaspoons 7.5mlGround ginger
1 teaspoon 5mlGround nutmeg
1 teaspoon 5mlPeppercorns

Recipe Instructions

Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring constantly.

Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam.

Monitor closely, stirring often, to prevent scorching. Pack hot in sterile jars and process in boiling water bath for 15 minutes.

Makes 5-6 pints.

Source:
Emeril Lagasse

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