Chili Sauce

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

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
Gluten-free
Vegan

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