Fiery Chili Sauce
By: Anonymous
Published: Friday, February 26, 2010 - 2:25am

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
 cup Granulated sugar
 cup White vinegar
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. 


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Yield:




1.0 servings





Added:

    Friday, February 26, 2010 - 2:25am  


Creator: 

Anonymous 










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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.