Gram's Chili Sauce

Marvin Beachler

By
@mbeachler

My grandmother made this chili sauce whenever she was about to run out. To the family, it was golden to receive a very small jar as a gift.


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Comments:

Serves:

10

Prep:

1 Hr

Cook:

3 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Chili sauce is an underused condiment, in my mind, and I think this chili sauce recipe should be a staple in everyone's fridge. This recipe is a cross between a ketchup and a barbecue sauce. I kept going back for just "one more taste" - the flavors are that good. The nutmeg, ginger and curry spices are prevalent but not overwhelming. Apple cider vinegar adds a a bit of tang. This sauce is not spicy so if you're looking for a kick add a bit more tabasco. It's delicious!

Ingredients

1 gal
about 6 1/2 lbs tomatoes, peeled and cored, may use canned
1 c
onion, coarsely chopped
2 c
apple cider vinegar
1 1/2 c
sugar
4 tsp
salt
2 tsp
ginger
1 tsp
dry mustard
1 tsp
nutmeg
3/4 tsp
tabasco
1/2 tsp
curry powder

Directions Step-By-Step

1
Crush tomatoes, or use crushed canned tomatoes, in a large heavy bottomed pot. Add the remaining ingredients.
2
Bring the pot to a boil, turn heat to lowest flame or temperature and simmer uncovered. Reduce the sauce by almost half. You should end with a nicely thickened and juicy condiment.
3
You may can the sauce or keep it in the refrigerator, covered. It will keep well in the fridge for about three weeks.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Collection: Mom Made It Best
Other Tag: Heirloom
Hashtag: #chili sauce