LOCATION: Recipes >> Preserving >> Chili Sauce
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Chili Sauce
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4 quarts peeled, cored, re-ripe tomatoes (about 24 large)
2 cup chopped onions
2 cups chopped sweet red peppers (about 4 medium)
1-2 cups chopped Hungarian Wax Peppers
1 cup sugar
3 tablespoons salt
3 tablespoons mixed pickling spices
1 tablespoon mustard seed
1 tablespoon celery seed
2 1/2 cups vinegar
1 medium can tomato paste
Combine tomatoes, onions, sweet and hot peppers, sugar and the
salt/ Cook gently 45 minutes. Tie spices in a cheesecloth bag; add
to tomato mixture;cook until very thick, about 45 minutes. As
mixture thickens, stir frequently to prevent sticking. Add vinegar
and cook slowly until as thick as wanted. Pour, boiling hot into
hot canning jars, leaving 1/8 inch head space. Adjust caps. Process
in a boiling water bath for 15 minutes. Makes about 6 pints.
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