Mum's Chili Sauce

1
Sue Fitzpatrick

By
@Dovey22

She left me all these great recipes, but didn't write down any methods. I guess that's why we have the internet eh? Mum always stored things in the coolest spots in the house - cupboards in the basement. Some things have to sit longer before eating them, but I'm sure we were eating things shortly after Mum made them.

Rating:

★★★★★ 1 vote

Comments:
Method:
Canning/Preserving

Ingredients

  • 24
    ripe, red tomatoes
  • 4
    green tomatoes
  • 5 large
    onions
  • 3
    sweet red peppers
  • 3
    green bell peppers
  • 1 Tbsp
    cinnamon stick, broken
  • 2
    pieces ginger root
  • 1 tsp
    whole clove
  • 1 tsp
    whole allspice
  • 2 c
    brown sugar, firmly packed
  • 2 1/2 c
    cider vinegar
  • 2 Tbsp
    coarse salt

How to Make Mum's Chili Sauce

Step-by-Step

  1. Scald, peel and chop ripe tomatoes and put in a colander to drain off excess juice.
  2. Chop green tomatoes, peel and chop onions, remove core and seeds from peppers and cut in strips.
  3. Combine all vegetables in preserving kettle, cook slowly for about one hour, stirring frequently.
  4. Tie spices loosely in a cheesecloth bag and add to mixture. Add vinegar, sugar and salt.
  5. Simmer about one hour longer or until thick and there seems to be no more free liquid. Watch closely and stir frequently to prevent scorching.
  6. Pour into hot sterilized jars while hot and seal at once.

Printable Recipe Card

About Mum's Chili Sauce

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian
Hashtag: #canning




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