Mild Chili Sauce
By: Anonymous
Published: Saturday, February 27, 2010 - 12:57am

Ingredients




12 red ripe tomatoes peeled
6 mediums onions chopped
6 green peppers chopped
3 red sweet peppers chopped
1 cinnamon stick - (3" long)
1 teaspoon whole cloves
1 teaspoon whole allspice
1 tablespoon salt
1 pint cider vinegar, 5%% acidity
1 cup sugar

Preparation

1 To peel tomatoes, dip them in boiling water, then quickly in cold water to loosen skins. Peel. 2 Finely chop raw tomatoes, onions, and peppers. Tie cinnamon, cloves, and allspice into a clean white cloth to make a spice bag. Add spice bag to tomatoes, onions, and peppers and simmer for 30 to 40 minutes. Remove spice bag. Add salt, vinegar, and sugar to tomato mixture; boil rapidly for 5 minutes. 3 Pour hot chili sauce into clean, hot pint jars. Seal with properly prepared canning lids. Process in boiling water for 15 minutes. Remove jars; cool and store. 4 To freeze, cool quickly by lowering container of chili sauce into sink of ice water. Pack sauce into moisture-vapor-proof, rigid containers, leaving 1-inch of headspace, and freeze at 0 degrees or lower. 5 This recipe yields 2 pints. 6 Yield: 2 pints