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Hot Tomato Chili Sauce Recipe
|Tomatoes||1⁄4 Pound (1 Peck)|
|Hot red peppers||2 , chopped to make 1/2 cup|
|Finely chopped onion||3 Cup (48 tbs)|
|Celery seed||1 Tablespoon|
|Light brown sugar||3⁄4 Cup (12 tbs)|
|Cider vinegar||1 Quart (1 Package)|
Serving size: Complete recipe
Calories 1040 Calories from Fat 38
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 0.57 g2.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 11725.5 mg488.6%
Total Carbohydrates 216 g72%
Dietary Fiber 11.6 g46.4%
Sugars 178.3 g
Protein 9 g18.7%
Vitamin A 23% Vitamin C 135.4%
Calcium 46.3% Iron 56.9%
*Based on a 2000 Calorie diet
Wash tomatoes, dip in boiling water just long enough to loosen skins, cool, and remove skins and cores.
Cut up fine and place in a colander to drain; save all the drained juice.
Wash peppers, split lengthwise, remove and discard the seeds, chop the peppers.
Add peppers and peeled chopped onions to the tomatoes.
Put the drained juice in a preserving kettle (2 to 3 gallon capacity), and boil rapidly about 30 minutes, or until reduced at least half in quantity.
Add the tomato mixture and heat to boiling; then add remaining ingredients and cook moderately fast; stirring occasionally, until it is the desired consistency for chili sauce, or about 2 1/2 hours.
Pour into clean, sterilized glass jars and seal immediately.
(The half-pint jar is the best size.) This may be served as a cocktail sauce on shrimp or oysters.
Makes 5 pints.