Chili Sauce Recipe 2
4 quarts of peeled, red, ripe large tomatoes; cored and chopped
2 c of sweet red-peppers; chopped
1 c of sugar
1 Tbsp of mustard-seed
3 Tbsps of mixed pickled spices
2 c of medium onions; chopped
1 red hot pepper; chopped finely
3 Tbsps of salt
1 Tbsp of celery-seed
2 1/2 c of vinegar
Combine onions, pepper, salt, sugar tomatoes in large sauce-pot. Let it gently cook for 45 mins. Tie all spices in cloth bad then add into tomato mix. Cook ’til mixture’s volume is slowly reduced into half (approx 45 mins).
As the mixture gets thick, frequently stir to avoid sticking. Pour in vinegar then continue cooking ’til desired consistency is achieved. Remove the bag of spices.
Pour mixture into heated clean jars, 1/4-inch away the cover. Seal tightly then place in rapidly boiling water-bath for fifteen minutes.
Chili Sauce 2 Recipe