Title: Chili Sauce 2
Categories: Sauce Preserve
Yield: 1 Servings
| 4 | qt | Peeled, cored, chopped, red-rip tomatoes (about 24 lg) |
| 2 | c | Chopped onions, about 2 md |
| 2 | c | Chopped sweet red peppers |
| 1 | | Hot red pepper, finely chopped |
| 1 | c | Sugar |
| 3 | tb | Salt |
| 3 | tb | Mixed pickling spices |
| 1 | tb | Celery seed |
| 1 | tb | Mustard seed |
| 2 1/2 | c | Vinegar |
Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a lg
sauce pot. Cook gently 45 minutes. Ties spices in a cheesecloth bag; add
to tomato mixture; cook until mixture is reduced by one half, about 45
minutes. As mixture thickens, stir frequently to prevent sticking. Add
vinegar and cook slowly until as thick as desired. Remove spice bag. Pour
hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15
minutes in boiling water bath. Yield: about 6 pints.