Chili Sauce

Name: Chili Sauce
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: about 6 pints.
Cuisine: North America, Southwest
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

TOTAL TIME: Prep: 2 hours Process: 15 min. YIELD: about 6 pints.

—Virginia Lanphier, Omaha, Nebraska

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

1. In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes.
2. 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.
3. 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.

Nutrition Facts

2 tablespoons: 93 calories, 1g fat (0 saturated fat), 0 cholesterol, 1196mg sodium, 22g carbohydrate (17g sugars, 3g fiber), 2g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.