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Chili Sauce

by

Yield: 12 pints

Ingredients:

  • 1 peck (8 quarts) tomatoes, peeled, cored, and chopped
  • 1 pound celery, coarsely chopped
  • 1/2 teaspoon ground cloves
  • 3 tablespoons ground cinnamon
  • 1 box (1 pound) brown sugar
  • 1 quart apple cider vinegar
  • 1 quart chopped onion
  • 3 green bell peppers, chopped
  • 8 hot peppers (preferably Hungarian Yellow Wax Hot), coarsely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon powdered mustard
  • 1/4 cup salt

Instructions:

Combine all the ingredients in a large pot. Cook over low heat until thick, about 2-1/2 hours, stirring to prevent scorching. Pour into hot, sterilized jars. Seal the jars and process in a boiling-water bath for 15 minutes.
Updated Monday, March 24th, 2003
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2 Responses to Chili Sauce

  1. Anonymous October 29, 2005 at 7:15 pm #

    Best chili sauce ever.

  2. Anonymous July 30, 2006 at 1:07 pm #

    This chili sauce is outstanding.

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