Canned Spicey Tomato 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"
5 lbfresh tomatoes
3 1/2 csugar
8 Tbsplime juice
2 1/2 tspground ginger root, i used dried ginger root, fresh would work as well
1 Tbspcilantro, dried
1 Tbspcinnamon, ground
1/2 Tbspclove, ground
1 Tbspkosher salt
1 Tbspchipotle pepper flakes
How to Make Canned Spicey Tomato Chili Sauce
- 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.