Chili Sauce

Name: Chili Sauce
Yield: Makes 6 half-pints
Ingredients: ¾ teaspoon whole black peppercorns; 1¼ teaspoons whole allspice berries; 1½ teaspoons celery seed; 5 quarts whole fresh Italian-type plum tomatoes (about 3 quarts after peeling and removing hard parts); 2 cups distilled white vinegar; ½ cup water, if needed; 1½ cups very finely chopped sweet red pepper (about 2 medium peppers), drained of part of surplus juice; 1½ cups very finely chopped onion (about 2 medium onions), drained of surplus juice; 3 tablespoons (packed) dark brown sugar; 3 tablespoons granulated sugar; 5 tablespoons light corn syrup; 2 tablespoons plus 1 teaspoon salt; 1 dried hot red pepper (about 2 inches long), or more if a very “hot” sauce is preferred; 1 clove garlic, peeled but left whole; 1½ teaspoons mustard seeds; 1 teaspoon whole cloves; 2 teaspoons broken-up cinnamon sticks

Preparation info

Makes
6 pints

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

Chunky, thick, and spicy, this chili sauce is slightly “hot,” rather sweet, vivid with the flavors of tomatoes, peppers, and onions. You’ll find it has more body than most commercial chili sauces, which are usually relatively smooth.

Let the flavor of this sauce develop in the jars for a few weeks before you serve it.

Ingredients

5 quarts whole fresh Italian-type plum tomatoes (about 3 quarts after peeling and removing hard parts)
1½

Sauce
Spicy
Vegan
Gluten-free

Method

In a large stainless-steel or enameled pot, cook the tomatoes, onion, and sweet red pepper together until the onion is translucent, adding the ½ cup water if the tomatoes lack juiciness; stir occasionally.
Add the vinegar, sugars, corn syrup, and salt to the vegetables