Name: Chili Sauce
Yield: 12 pints
Cuisine: Sauces
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

Share:

Rate this Recipe:

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 2-½ hours, stirring to prevent scorching. Pour into hot, sterilized jars. Seal the jars and process in a boiling-water bath for 15 minutes.