CSW's Chili Sauce

Csw's Chili Sauce

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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.


★★★★★ 1 vote

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

How to Make CSW's Chili Sauce


  1. 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)

Printable Recipe Card

About CSW's Chili Sauce

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

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