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Mom's chili sauce
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| Artist: |
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| Categories: |
Chili, Herbs & Spices, Sauces & Dressings |
| Yield: |
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Ingredients:
| 12
| large | Tomatoes | | 2
| | Green bell peppers, chopped | | 2
| | Red peppers, chopped | | 1
| cup | Celery, chopped with leaves | | 4
| cup | Onions, coarsely chopped | | 1
| cl | Garlic, minced | | 2
| | Bay leaves | | 1
| cup | Dark brown sugar, packed | | 1 1/2
| cup | Cider vinegar | | 1
| tsp | Cinnamon | | 1/2
| tsp | Ground cloves | | 1/2
| tsp | Ground ginger | | 1
| tsp | Dry mustard | | | Ds Cayenne pepper | | 1/4
| tsp | Freshly ground black pepper | | | Salt to taste |
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Procedures:
| 1 | Immerse the tomatoes in boiling water for 30 seconds. | | 2 | Plunge into cold water. | | 3 | Slip off the skins. | | 4 | Core and chop the tomatoes. | | 5 | In a large non corrosive soup kettle, combine the tomatoes, peppers, celery, onion, garlic, bay leaves, brown sugar, and vinegar. | | 6 | Simmer over low heat, stirring occasionally, for 1 hour. | | 7 | Stir in the cinnamon, cloves, ginger, mustard, and cayenne pepper. | | 8 | Continue to simmer over low heat for 2 hours. | | 9 | Stir regularly with wooden spoon to prevent scorching. | | 10 | Add the black pepper and salt to taste. | | 11 | Remove and discard the bay leaves. | | 12 | Cool and ladle into clean, hot, half pint jars, leaving a ?inch head space. | | 13 | Seal and process in a water bath for 10 minutes. |
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