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Chili Sauce

fast.cook's picture
  Ripe tomatoes 8 Pound, peeled and chopped
  Sweet red peppers 3 , seeded and chopped
  Green peppers 3 , seeded and chopped
  Stalk celery 1 , chopped
  Onions 6 Medium, finely chopped
  Garlic 3 Clove (15 gm), finely chopped
  Whole allspice 1 1⁄2 Teaspoon
  Mustard seeds 1 1⁄2 Teaspoon
  Whole cloves 1 1⁄2 Teaspoon
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Salt 2 Tablespoon
  Freshly ground black pepper 1 Teaspoon
  Dry mustard 1 Teaspoon
  Dried hot red peppers 2 , crushed
  Cider vinegar 2 Cup (32 tbs)

1. Put the tomatoes, peppers, celery, onions, and garlic in a large enamel or stainless steel kettle. Tie the allspice, mustard seeds, and cloves in a cheesecloth bag. Add to the kettle, bring to a boil, and simmer for 45 minutes.
2. Add the remaining ingredients and boil, uncovered, until thick. Discard the spice bag. Pour the sauce into 8 hot sterilized pint jars. Cap and process in a boiling water bath for 10 minutes. Cool, check the seals, and store in a cool dark, dry place.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 13 Calories from Fat 1

% Daily Value*

Total Fat 0.07 g0.1%

Saturated Fat 0.01 g0.05%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 57 mg2.4%

Total Carbohydrates 3 g1%

Dietary Fiber 0.41 g1.6%

Sugars 2.3 g

Protein 0.28 g0.55%

Vitamin A 4.2% Vitamin C 11.2%

Calcium 0.4% Iron 0.53%

*Based on a 2000 Calorie diet

Chili Sauce Recipe