Canned Spicey Tomato Chili Sauce

Diane Hopson Smith

By
@DeeDee2011

What started out as tomato preserves ended up an awesome chili sauce!

This sauce would be a wonderful sub for ketchup served on a turkey burger, hamburger or hotdog.

And, as our JAP Sherri Williams suggested: it would be terrific made into a vinagrette,just add apple cider vinegar, olive oil and a little water. Also roasted boneless skinless chicken thighs or breast brushed with the goodness right before removing from the oven. OR Glaze your whole freakin' turkey with it. Thank you Sherri fot these great suggestions!!! Heart Ya!

inspired by "Food in Jars"


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Comments:

Serves:

this made eight (1/2-pints)

Prep:

20 Min

Cook:

2 Hr 15 Min

Method:

Canning/Preserving

Ingredients

5 lb
fresh tomatoes
3 1/2 c
sugar
8 Tbsp
lime juice
2 1/2 tsp
ground ginger root, i used dried ginger root, fresh would work as well
1 Tbsp
cilantro, dried
1 Tbsp
cinnamon, ground
1/2 Tbsp
clove, ground
1 Tbsp
kosher salt
1 Tbsp
chipotle pepper flakes

Directions Step-By-Step

1
Sterilize jars and lids. This takes a little while, so start this when tomatoes start to thicken. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of sauce. In another small pot; sterilize lids in gently boiling water.
2
Combine sugar, lime juice, ginger,cilantro, cinnamon, cloves, salt and chipotle pepper in large pot.
3
Wash tomatoes and remove any dark spots including stem. Quarter tomatoes and chop in food processer a few at a time. NOTE: do not remove skin. As you chop, pour chopped tomatoes into pot with sugar mixture.

Once all tomatoes have been added, stir to combine ingredients.
4
Over a medium-high to high heat, bring to a boil and then reduce temperature to a medium heat and simmer. Stirring regularly, simmer until sauce thickens and reduces to half or less of the origninal volume. This will take between 1 1/2 to 2 hours, depending on how high you keep your heat
5
When sauce has cooked down sufficiently, remove from heat and fill sterlized jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #canning