Chili: An Especially Good Chili Sauce
Source of Recipe
Camille Glenn
List of Ingredients
5 qt Fresh ripe tomatoes
2 To 4 hot red peppers seeded and chopped
2 lg Green bell peppers chopped
1 lg Red bell pepper chopped -or- 1 Fresh pimento chopped
2 lg Sweet onions chopped
1/2 tb Freshly ground black pepper
1 d Cayenne pepper
2/3 tb Dry mustard
2 tb Ground ginger
1/3 ts Whole allspice
1 tb Celery seed
2/3 tb White mustard seed
2 tb Freshly grated horseradish
1 pt Cider vinegar
1 3/4 lb Light brown sugar
2 Garlic cloves mashed
1 tb Pickling salt, or to taste
Recipe
Select firm tomatoes with no soft spots. Peel the tomatoes and quarter or chop. Combine with the peppers, onions, remaining spices, vinegar, sugar, garlic and salt in a heavy non-reactive kettle. Bring to a boil and simmer until the sauce is thick. This will take 1 to 2 hours. Cook mixture over a "flame tamer" the last half of cooking to prevent sticking. Even at a low boil, the mixture burns easily. Pour boiling hot mixture into hot, sterilized jars. Seal at once. Process in boiling-water bath canner for 10 minutes if the sauce is to be stored on a shelf. Or spoon into heavy sterile jars, filling them not over 3/4 full and freeze. Or, best of all, refrigerate. Yield: 5 to 6 pints.
Note: Use only freshly ground horseradish or pure horseradish that has only vinegar added, not the creamed varieties.
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