Mom’s Chili Sauce Recipe

Mom’s Chili Sauce Recipe


12 pcs of tomatoes (large)
2 pcs of bell peppers (green); chopped
2 pcs of peppers (red); chopped
1 c of celery; chopped
4 c of onions; chopped coarsely
1 pc of garlic clove; minced
2 pcs of bay leaves
1 c of sugar (dark brown)
1-1/2 c of vinegar (cider)
1 tsp of cinnamon (ground)
1/2 tsp of cloves (ground)
1/2 tsp of ginger (ground)
1 tsp of mustard (dry)
1/16 tsp of pepper (cayenne)
1/4 tsp of pepper (black, freshly ground)
Salt (to taste)


Blanch the large tomatoes; peel, core, then chop them. Combine tomatoes, celery, peppers, onion, bay leaves, garlic, vinegar, and sugar inside a non-corrosive (soup) kettle. Let it simmer above gentle heat, about one hour, stirring frequently.

Add cinnamon, ginger, cloves, cayenne, and mustard; stir thoroughly. Continue simmering above gentle heat, about two hours.

To avoid scorching, stir from time to time. Season salt and pepper then discard bay leaves.

Let it cool; ladle onto clean jars (leaving half inch of space). Seal then process on (water) bath, about 10 mins.

Mom’s Chili Sauce Recipe

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