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Miss Kitty's Chili Sauce

Source of Recipe


Southern Living, November 2004






List of Ingredients



• 3 jalapeño peppers
  
• 12 bell peppers, halved and seeded
  
• 12 yellow onions, peeled and quartered
  
• 1 quart cider vinegar
  
• 8 (28-ounce) cans crushed tomatoes
  
• 2 (16-ounce) packages brown sugar
  
• 1/2 cup salt
  
• 1 Tbsp black pepper
  
• 1 Tbsp ground allspice
  
• 1 tsp ground cloves
  
• 1/2 to 1 tsp ground red pepper
  






Instructions



1. Cut jalapeño peppers in half; remove and discard seeds, if desired. Process jalapeño peppers and next 3 ingredients, in batches, in food processor or blender until smooth, stopping to scrape down sides.
   
   
2. Cook pepper mixture, crushed tomatoes, and next 5 ingredients in a large stockpot or 2 large Dutch ovens over medium-low heat, stirring occasionally, 3 hours or until thickened. Stir in red pepper.
   
   
3. Pack hot mixture into hot, sterilized pint-size jars, filling to 1/2-inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 20 minutes.
   
   Makes 12 one-pint jars.