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Hot Chili Sauce Recipe

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This recipe for Hot Chili Sauce, by , is from ., one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tom Rhoads


For Step 1:
One peck of tomatoes (about 13 lbs.)
3 large green peppers
8 hot peppers, medium sized
8 large onions
1 cup salt

For Step 2:
1 quart vinegar
6 cups sugar
1 teaspoon ginger
1 teaspoon ground cinnamon
1 teaspoon Allspice

Step 1:
Grind all vegetables and place into a large container. Add salt, stir well, and let the container sit overnight.

Step 2:
The following day, drain the brined mix in Step 1 for a minimum of 2 hours using a large strainer.

Return the drained mix to a large cooking container.

Add vinegar, sugar and spices into the drained mix and bring to a boil, stirring frequently until thick (about 1 hour).

Meanwhile, sanitize jars and lids by fully submerging them in a separate and large boiling pot of water for 10 minutes.

Scoop sauce into sanitized jars, seal with sanitized lid and tighten jar ring firmly for proper seal.

Number Of Servings:
Number Of Servings:
8 Pints
Personal Notes:
Personal Notes:
Recommend using wide mouth, pint size jars for storing.
This chili sauce goes great over meatloaf or try it over scrambled eggs!




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