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Eastern Chili Sauce

Ingredients
  Ripe tomatoes 8 Pound (25- 30 medium)
  Cider vinegar 1 1⁄2 Cup (24 tbs) (5% acid strength)
  Whole cloves 2 Teaspoon
  Cinnamon stick 1 , broken
  Celery seeds 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Onion 1 Tablespoon, chopped
  Red cayenne pepper 1⁄2 Teaspoon, ground
  Pickling salt 1 Tablespoon (canning or pickling)
Directions

GROUND WORK

1. In a large pot of boiling water, dip tomatoes for 30 seconds until the skin is loose.
2. Transfer tomatoes to cold water for cooling.
3. Peel tomatoes, core and quarter; keep aside in a 4 quart bowl.

MAKING
4. In a 1 quart saucepan, mix together vinegar, cloves, cinnamon and celery seeds; bring the mixture to boiling and then remove from heat and let stand for the flavors to blend.
5. In a 4 quart kettle, mix together half of tomatoes, 1/2 cup sugar, onion and pepper; simmer uncovered for 45 minutes with occasional stirring.
6. Stir in remaining tomatoes and sugar; simmer uncovered for another 45 minutes.
7. Strain vinegar and discard spices.
Stir spiced vinegar and salt into the tomato mixture; stir constantly and cook for 15 minutes until sauce is thick and begins to round up on spoon.

FINALISING
8. Into 2 hot pint jars, spoon mixture leaving 1/8 inch empty on top of the jar.
9. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
10. Into a canner of boiling water, place the jars and process for about 15 minutes; start noting processing time after water in the canner returns to boiling.
11. Remove jars and place over a clean towel.
12. Let the jars cool down and seal completely until they are self-sealing type.

SERVING
13. Serve Eastern Chili Sauce as relish with appetizers.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Method: 
Canning
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes

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