Chili Sauce
Pickles and Preserves Recipes
Yield: 6 pints
This is an old family recipe and is very good with baked beans and ham, and even better with eggs.
- 24 ripe tomatoes
- 4 large green peppers
- 3 large onions
- 1/2 cup sugar
- 2 tablespoons salt
- 1 tablespoon ground cloves
- 1 tablespoon ground nutmeg
- 1 tablespoon ground ginger
- 1 tablespoon ground allspice
- 1-1/2 quarts apple cider vinegar
Skin tomatoes. Seed peppers.
Cut tomatoes into small chunks and coarsely chop peppers and onions. (DO NOT use a food processer for this ).
Mix in sugar, salt, cloves, nutmeg, ginger, allspice, and apple cider vinegar.
Cook slowly for 2-1/2 to 3 hours, and seal with a HOT PACK method in clean jars. Keeps well for 8 months or longer in a cool place.
NOTE: If you want this sauce a bit hotter, use 2 sweet peppers and 2 hot peppers or to taste.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know in our feedback form.
Reviews by Readers
This sounds like the one my mother used to make. I can remember some of the ingredients. I was a little girl and didn't know anything about how it was made. I loved it on bread and butter. I used to sneak a jar from the pantry and hide it so no one else could eat it. – Reviewed by Sue McEndree
Find Similar Recipes
- By Category
- By Course
- By Preparation Method
