Csw's Chili Sauce Recipe

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CSW's Chili Sauce

Carol Speight


My Mom made this sauce for years and even now as I type it here to share with you, I can "smell" it simmering."Powerfull" memories!...lolol

I love this with bacon & eggs, omelets or even ham OR hamburgers.
Have even mixed some into my hamburger when making meatloaf!

I also love the smell it tosses through-out the house when I'm simmering/preparing it for canning.

pinch tips: Parchment Paper Vs Wax Paper



5 pints


1 Hr 30 Min


2 Hr 30 Min


Stove Top


7&1/2 lb
ripe tomatoes (about 30 medium); blanched & peeled
2&1/2 c
peeled onions (about 6 medium);chop or put though food chopper, & then measure
2&1/2 c
red & green peppers (4 green - 2 red); chop or put though food chopper, & then measure
3 c
celery; finely diced & measure; put these in a large preserving kettle (enamel preferred)
1&1/2 c
white sugar; add to veggies in pot
2 Tbsp
pickling salt; add to veggies in pot
4 c
cider vinegar; add to veggies in pot
1 Tbsp
whole cloves; measure onto a large square of cheesecloth, along with the allspice below
3 Tbsp
whole allspice; measure with the cloves above & tie up cheesecloth

Directions Step-By-Step

Add "spicebag" to ingredients; bring to a boil & cook uncovered over moderate heat for 2 to 2 & 1/2 hours, stirring frequently.

This mixture should get fairly thick as it cooks down.

Remove the spice bag; ladle into sterilized sealers and seal immediately.
(I have never done the boiling water bath with this recipe & have never had any problems with the sauce spoiling. My recipe was made up 48 years ago before anyone did the "bath" method....lolol)

About this Recipe

Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian