Save on Pinterest

Chili Sauce

—Virginia Lanphier, Omaha, Nebraska
  • Total Time
    Prep: 2 hours Process: 15 min.
  • Makes
    about 6 pints

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.
Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 tablespoons: 93 calories, 1g fat (0 saturated fat), 0 cholesterol, 1196mg sodium, 22g carbohydrate (17g sugars, 3g fiber), 2g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Connie
    Aug 27, 2019

    The prep time is a quite a bit longer than stated, however it is worth the outcome. Thankyoir

  • annrms
    Feb 15, 2018

    I made a quart of this recipe. I used honey instead of refined sugar and added a grated carrot for sweetness. Fantastic. After I bottled it, I made one into cocktail sauce by adding homemade horseradish to serve with shrimp cocktail. I did not can it; rather, I refrigerated it. It's nicely spicy and not too sweet. DH loves it in place of ketchup because it is not too sweet. I plan on using it as a finishing touch on meatloaf. It going into my keeper file!

  • happyinny
    Aug 29, 2011

    This recipe is wonderful. My Hubby makes it and WoW!! Thank you for sharing with us ..