Chili Sauce Recipe
Ingredients
| Ripe tomatoes | 8 Pound, chopped | |
| 3 sweet red peppers, seeded and chopped | ||
| 3 green peppers, seeded and chopped | ||
| Stalk celery | 1 , chopped | |
| 6 medium-sized onions, finely chopped | ||
| Garlic | 3 Clove (5gm), finely chopped | |
| Allspice | 1 1/2 Teaspoon | |
| Mustard seeds | 1 1/2 Teaspoon | |
| Whole Cloves | 1 1/2 Teaspoon | |
| Brown sugar | 1 1/2 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Ground black pepper | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| 2 dried hot red peppers, crushed | ||
| Cider vinegar | 2 Cup (16 tbs) | |
Directions
1. Put the tomatoes, peppers, celery, onions, and garlic in a large enamel or stainless steel kettle. Tie the allspice, mustard seeds, and cloves in a cheesecloth bag. Add to the kettle, bring to a boil, and simmer for 45 minutes.
2. Add the remaining ingredients and boil, uncovered, until thick. Discard the spice bag. Pour the sauce into 8 hot sterilized pint jars. Cap and process in a boiling water bath for 10 minutes. Cool, check the seals, and store in a cool dark, dry place.
2. Add the remaining ingredients and boil, uncovered, until thick. Discard the spice bag. Pour the sauce into 8 hot sterilized pint jars. Cap and process in a boiling water bath for 10 minutes. Cool, check the seals, and store in a cool dark, dry place.
Chef
