Homemade Chili Sauce Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
18 medium: Tomatoes, about 6 pounds
1 1/2 cup: Green bell peppers --,
Chopped,
1 1/2 cup: Chopped onions,
1 tbsp: Hot chili peppers --,
Chopped,
1 1/2 cup: Cider vinegar,
3/4 cup: Packed brown sugar,
1 tbsp: Salt, non-iodized
1 tsp: Whole cloves,
1: Cinnamon sticks,
Directions:
* You will need 3 pint canning jars for this recipe. Sterilize jars
and tops according to manufacturers directions. Invert to drain.
1. Have a large kettle of boiling water ready. Dip a few tomatoes at
a time into the boiling water for a few seconds. Peel, cut out stem
ends and discard them. Cut the tomatoes into quarters, discarding
seeds. Coarsely chop enough tomatoes to yield 9 cups. 2. Chop green
peppers and onions fine, either in a food mill or by hand. You will
need 1-1/2 cups of each. 3. Mince enough hot pepper to yield 1
tablespoon. 4. Combine cider vinegar, brown sugar and salt (kosher
salt is best) in a large kettle or saucepan. Tie clove and stick
cinnamon in a cheesecloth square. Add spice bag to vinegar mixture
and stir until sugar is dissolved. 5. Bring mixture to a boil; add
vegetables. Cook rapidly until thick, stirring often to prevent
sticking. When sauce is thick, skim off foam. Immediately fill jars
and seal tightly. Yield: 3 pints.
Recipe By : Jo Anne Merrill
From: Big Flavors Of The Hot Sun By Chr
Source from luhu.jp
and tops according to manufacturers directions. Invert to drain.
1. Have a large kettle of boiling water ready. Dip a few tomatoes at
a time into the boiling water for a few seconds. Peel, cut out stem
ends and discard them. Cut the tomatoes into quarters, discarding
seeds. Coarsely chop enough tomatoes to yield 9 cups. 2. Chop green
peppers and onions fine, either in a food mill or by hand. You will
need 1-1/2 cups of each. 3. Mince enough hot pepper to yield 1
tablespoon. 4. Combine cider vinegar, brown sugar and salt (kosher
salt is best) in a large kettle or saucepan. Tie clove and stick
cinnamon in a cheesecloth square. Add spice bag to vinegar mixture
and stir until sugar is dissolved. 5. Bring mixture to a boil; add
vegetables. Cook rapidly until thick, stirring often to prevent
sticking. When sauce is thick, skim off foam. Immediately fill jars
and seal tightly. Yield: 3 pints.
Recipe By : Jo Anne Merrill
From: Big Flavors Of The Hot Sun By Chr
Source from luhu.jp
Tags
Other sauce