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Chili Sauce

 Chili Sauce
—Virginia Lanphier, Omaha, Nebraska
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.
Nutritional 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.