Chili Sauce Recipe 3

Chili Sauce Recipe 3


50 tomatoes (large)
5 sweet red-peppers (large); chopped
3-4 garlic cloves; crushed
1 qt of cider-vinegar
2 1/2 tsp of salt
2 1/2 tsp of whole all-spice
12 onions (large); chopped
A large celery bunch; chopped
2 tsps of dried mustard
3 c of light-brown sugar
1 Tbsp of powdered pepper


Have tomatoes scalded and peeled. Slice into small pieces then discard seeds. Place in large-sized kettle, then boil. Minimize heat then continue cooking.

While cooking, solid particles will slowly settle then almost clear colored water rises to top. Scoop out this clear liquid so that your tomato-sauce will thicken.

When your mixture thickens, add rep-peppers, garlic, celery onions. Combine mustard w/ some vinegar then add into mixture including your remaining vinegar, sugar, pepper, salt, and all-spice contained in cloth bag.

Slowly cook for 1 1.2 hrs. Remove bag of spices after an hour has passed.

Add enough seasoning as necessary. Pour mixture into heated sterilized container jars then tightly cover.

Chili Sauce Recipe 3

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