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.

Rating:
★★★★★ 2 votes
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 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

Step-By-Step

1Crush tomatoes, or use crushed canned tomatoes, in a large heavy bottomed pot. Add the remaining ingredients.
2Bring 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.
3You 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