Mexican Chili Sauce
23 Sep 2009
|Tomatoes||6 Quart, washed, peeled and quartered (1 Basket)|
|Sugar||3 1⁄2 Cup (56 tbs)|
|Onions||12 Large, finely chopped (1 Dozen)|
|Celery||2 Bunch (200 gm), finely chopped|
|Green peppers||3 , finely chopped|
|Hot red peppers||3 , finely chopped|
|Ground cinnamon||2 Teaspoon|
|Cider vinegar||4 Cup (64 tbs)|
|Whole mixed spices||1⁄2 Cup (8 tbs), bound in a cheesecloth bag|
Put all ingredients in a large pot and cook very slowly; simmer for about 2 hours.
Stir regularly to prevent burning.
Seat in hot sterilized jars.
Mexican Chili Sauce Recipe