Hot Tomato Chili Sauce
|Tomatoes||1⁄4 Pound (1 Peck)|
|Hot red peppers||2 , chopped to make 1/2 cup|
|Finely chopped onion||3 Cup (48 tbs)|
|Celery seed||1 Tablespoon|
|Light brown sugar||3⁄4 Cup (12 tbs)|
|Cider vinegar||1 Quart (1 Package)|
Choose firm, red, ripe tomatoes to secure good color in chili sauce.
Wash tomatoes, dip in boiling water just long enough to loosen skins, cool, and remove skins and cores.
Cut up fine and place in a colander to drain; save all the drained juice.
Wash peppers, split lengthwise, remove and discard the seeds, chop the peppers.
Add peppers and peeled chopped onions to the tomatoes.
Put the drained juice in a preserving kettle (2 to 3 gallon capacity), and boil rapidly about 30 minutes, or until reduced at least half in quantity.
Add the tomato mixture and heat to boiling; then add remaining ingredients and cook moderately fast; stirring occasionally, until it is the desired consistency for chili sauce, or about 2 1/2 hours.
Pour into clean, sterilized glass jars and seal immediately.
(The half-pint jar is the best size.) This may be served as a cocktail sauce on shrimp or oysters.
Makes 5 pints.