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Chili Sauce

18 ServingsPrep: 2 hours Process: 15 min.

Ingredients

4 quarts chopped peeled tomatoes (about 24 large)
2 cups chopped onions
2 cups chopped sweet red peppers (about 4 medium)
1 serrano pepper, finely chopped
1 cup sugar
3 tablespoons salt
3 tablespoons mixed pickling spices
1 tablespoon celery seed
1 tablespoon mustard seed
2-1/2 cups white vinegar

Directions

In a stock pot, combine the tomatoes, onions, peppers, sugar and
salt; simmer, uncovered, for 45 minutes.
Place the pickling spices, celery seed and mustard seed on a double
thickness of cheesecloth; bring up corners of cloth and tie with
string to form a bag; add to tomato mixture. Cook for 45 minutes or
until very thick, stirring frequently.
Add vinegar; cook to desired thickness. Discard spice bag. Carefully
ladle hot mixture into hot pint jars, leaving 1/2-in. headspace.
Adjust caps. Process for 15 minutes in a boiling-water canner.
Yield: about 6 pints.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is

2 of 2

Chili Sauce (continued)

Editor's Note: for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutrition Facts: 1 serving (2 tablespoons) equals 93 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1,196 mg sodium, 22 g carbohydrate, 3 g fiber, 2 g protein.