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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chili Sauce Recipe

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This recipe for Chili Sauce is from The Great Upstate Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large tomatoes
2 large sweet onoins
1 cup finely chopped celery
2 cups cidre vinegar
3 cups white sugar
2 teaspoons salt
6 red peppers
Directions:
Directions:
This is one of those old recipes which left a lot to the cook. It listed all the ingredients except the peppers, no directions except boil for 1 1/2 hours till reduced, add peppers, boil again and can.

Here is how it is done. dice onions medium to small add to big heavy bottom pot with vinegar. Dip the tomatoes one at a time in boiling water to quick scald, peel them, de-seed, then chop into pieces and add to pot. sizing of tomato bits is not crucial. This process will take a good hour or so. Put the pot on medium low heat, add sugar and salt, and bring slowly to a boil. Stir often or you will end up with a burnt batch and have to throw it out. Once boiling, add celery and slowly simmer with lots of stirring. It takes much more than 1.5 hours -- more like 3 or 4 to get it really thick and nice.

Cut the red peppers into medium/small dice. Once the sauce is heavy and thick add the peppers in and slowly bring back to a boil. Take the temperature of the sauce be sure it is over 180, but do not overcook the peppers give nice consistency

Can and process for 20 minutes.
Number Of Servings:
Number Of Servings:
5-6 quarts depending on size of fruit
Preparation Time:
Preparation Time:
a day

 

 

 

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