Our retro version of this chili sauce, which first appeared in our November 1990 issue, called for canned tomatoes; here, we've used fresh instead for an intensified taste. To strike the perfect balance between sweet and spicy, you may want to add more sugar, depending on how sweet the tomatoes are.
- Prep time 1 hour & 30 minutes
- Total time 25 hours & 45 minutes
In large heavy-bottomed saucepan, combine tomatoes, onions, red peppers, vinegar, green peppers, celery, sugar, chili pepper, garlic, salt, mustard seeds, celery seeds, cloves, cinnamon, ginger, pepper and cayenne pepper. Bring to boil, stirring often; reduce heat and simmer briskly, stirring often, until thickened, saucy and mixture is reduced to just over 6 cups, about 1 hour. Add up to 1/4 cup more sugar and increase cayenne pepper to taste, if desired.
Pack into 6 hot (sterilized) 1-cup (250 mL) canning jars with tight-fitting lids, leaving 1/2 inch (1 cm) headspace. Scrape down sides of jars with nonmetallic utensil to remove any air bubbles. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Transfer to boiling water canner; boil for 10 minutes. Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool for 24 hours.
Makes about 6 cups.
Nutritional facts per tbsp: about
- Sodium 26 mg
- Sugars 2 g
- Calories 12.0
- Potassium 50 mg
- Cholesterol 0 mg
- Total carbohydrate 3 g
- Iron 1.0
- Folate 1.0
- Vitamin A 2.0
- Vitamin C 12.0