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Chili Sauce

chef.matt.frost's picture
  Green peppers 4 Large, seeded
  Onions 5 Medium
  Celery stalks 8 Small
  Canned tomatoes 10 Cup (160 tbs), drained (Or 2 No-. 2 1/2 Cans)
  Brown sugar 2 Cup (32 tbs)
  Vinegar 2 Cup (32 tbs)
  Salt 3 Tablespoon
  Cinnamon stick 12 Inch
  Whole cloves 1 Tablespoon
  Bay leaves 2
  Whole allspice 1 Tablespoon
  Dried chili peppers 3

Wash peppers, onions, and celery and put through coarse food chopper.
In-large kettle combine with tomatoes, sugar, vinegar, and salt.
Tie spices together in a bag and add to mixture.
Simmer for 2 hours until thick, stirring occasionally.
When desired consistency, remove spice bag, pour into hot sterilized jars and seal immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 528 Calories from Fat 17

% Daily Value*

Total Fat 2 g3.2%

Saturated Fat 0.43 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3502.3 mg145.9%

Total Carbohydrates 129 g42.9%

Dietary Fiber 18 g72.1%

Sugars 78.4 g

Protein 11 g21.5%

Vitamin A 84.4% Vitamin C 252.1%

Calcium 29.2% Iron 40.9%

*Based on a 2000 Calorie diet

Chili Sauce Recipe