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6 pints
Easy
By Helen Witty and Elizabeth Schneider
Published 1979
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.
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