Fiery Chili Sauce

Ingredients

6 Ripe tomatoes (I've used canned in the winter) (up to 8)
1 lrg Onion, finely chopped
1 Green pepper, chopped ( you could probably subs
1 teaspoon Salt
1/2 teaspoon Celery seed
1/8 teaspoon Dry mustard
1/8 teaspoon Crushed chiles (A whole ⅛th tsp! Have mercy! Adjust to taste.)
Generous pinches of cinnamon, ginger and

Preparation

1
Here's a little recipe for an old-fashioned chili sauce that makes 2 cups rather than the 12 quarts of most canning-type recipes. I've never canned it, since it doesn't last long enough to go bad. This is a salsa-consistency sauce and goes great with meatloaf or scrambled eggs.
2
Peel and chop tomatoes. Place in a wide heavy bottomed saucepan. Add remaining ingredients. Boil uncovered, over medium heat about 40 minutes until thickened, stirring frequently to prevent sticking as mixture thickens. Store in refrigerator.

Tools

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Yield:

1.0 servings

Added:

Friday, February 26, 2010 - 2:25am

Creator:

Anonymous

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